Ingredients
1 box Keebler Cinnamon Crisps
1 (15 oz.) pkg. seedless raisins
1 c. chopped pecans
1 c. chopped dates
1 (7 1/2 oz.) jar Marshmallow Creme
1/2 c. milk
1/2 tsp. rum flavoring (optional)
2 Tbsp. dark corn syrup
1 Tbsp. water
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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Rotating stand for smooth cake frosting and decorating
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
Fast centrifugal juicer for fresh fruit and vegetable juice
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Roll Keebler Cinnamon Crisps to fine crumbs. Blend crumbs with raisins, nuts and dates. In a large mixing bowl blend Marshmallow Creme, milk and rum flavoring on medium speed of electric mixer until smooth. Gradually add dry ingredients to marshmallow mixture, mixing until all crumbs are moistened. Press firmly into a waxed paper-lined 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Refrigerate at least 2 days before serving.