2 ripe Japanese persimmons
1 c. sugar
1/8 tsp. salt
1 1/2 c. miniature marshmallows
1 1/2 c. graham cracker crumbs
1/2 c. blender chopped walnuts
1/2 c. Cool Whip

Puree in blender 2 Japanese persimmons. Add sugar and salt. Turn into bowl and add remaining 4 ingredients. Mix and chill before serving.