1 cup milk
1 cup whipping cream
Prepare GRAHAM CRACKER crumbs by rolling between sheets of wax paper, putting through a food chopper, a Foley mill or crumbling in an electric blender. Add flour, sugar and cocoa to the prepared crumbs and mix well. Using fork, blend in butter. Press with back of spoon in bottom of 9″ x 13″ x 2″ glass baking dish. Cut marshmallows in bits; melt with chocolate bits in milk, add salt; beat smooth and set aside to cool. Whip stiff; fold into cooled marshmallow mixture and spread over crumbs. Place in refrigerator for several hours. Cut in squares.
PECAN PUFFS
(Yield: About 3 Dozen)
½ cup PECAN SANDIE crumbs
2 egg whites
1 tablespoon lemon juice
⅛ teaspoon salt
1 cup sugar
1 teaspoon vanilla