1 c. persimmon pulp
16 graham crackers
1/2 c. chopped nuts
1/2 c. sugar
2 c. marshmallows

Add sugar to pulp and let stand for a few minutes. Then combine all ingredients and shape into a roll. Coat the roll with the graham cracker crumbs, wrap in foil or waxed paper and refrigerate. Slice and serve with whipped cream. Will keep in refrigerator indefinitely.