Uncooked Persimmon Pudding - cooking recipe

Ingredients

1 c. persimmon pulp
1 c. sugar
12 large marshmallows, cut with scissors into pieces
36 single graham crackers, rolled to a powder
1 c. chopped nuts
graham cracker crumbs

Preparation

Put all ingredients, except graham crackers, into a bowl; blend well.
Sprinkle a few cracker crumbs on bottom of a 9-inch square greased pan.
Spread pudding over crumbs; garnish with more crumbs.
Refrigerate for at least 24 hours.
Serve with whipped cream, ice cream or milk.