1 lb. pitted dates
1 lb. marshmallows (regular size)
1 lb. graham cracker crumbs
1 lb. pecans
1 pint whipping cream
Cool Whip Topping

Cut up dates, large marshmallows and pecans with scissors dipped in hot water to keep them from sticking. Gradually add graham cracker crumbs, saving 1 cup crumbs to roll in. Squeeze all together with hands with plastic gloves on. Gradually add cream and mix well.

Roll out on waxed paper with graham cracker crumbs, until 10-inch to 12-inch long. Wrap in waxed paper and then kitchen towel to keep from drying out. Slice and serve with Cool Whip on top. Best if not cut for 12 hours. Keep in refrigerator.