1 box Keebler cinnamon crisp
1 pkg. (15 oz.) raisins
1 c. chopped pecans
1 c. chopped dates
1 jar (7 1/2 oz.) marshmallow creme
1/2 c. milk
2 tbsp. dark corn syrup
1 tbsp. water

Roll cookies to fine crumbs. Blend crumbs with raisins, nuts and dates. In large mixing bowl blend marshmallow creme and milk on medium speed of electric mixer until smooth. Gradually add dry ingredients to marshmallow mixture, mixing until moistened. Press firmly into a wax paper lined 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Refrigerate at least 2 days before serving.

In small saucepan heat corn syrup and water just to a rolling boil. Cool to lukewarm and spread over fruitcake. Garnish with fruits and nuts as desired.

Note: For variety in place of raisins and dates substitute any of your favorite dried fruit. The total amount of dried fruit should equal 4 cups.