Marshmallow Roll - cooking recipe

Ingredients

1/2 c. Eagle Brand milk
1/4 c. water
1/2 lb. (about 32) regular marshmallows, cut in quarters
1/2 c. coarsely chopped nuts
1/2 c. finely chopped cut dates (dried)
2 1/2 c. crackers (about 30, graham cracker crumbs)
whipped cream (optional)

Preparation

Blend milk and water.
Stir in remaining ingredients except cream.
Shape into a roll and refrigerate at least 12 hours.
Cut roll and garnish with whipped cream.