Oriental Roll Cake

Oriental Roll Cake


1/2 pint heavy cream
1/2 pound marshmallows
1 cup sliced dates
1/4 pound chopped walnuts
3 ripe bananas, diced
9 Graham crackers rolled fine


Whip the cream until just stiff; then fold in the marshmallows, which have been cut fine with wet scissors. Mix with this the dates, walnuts, and bananas. Shape the mixture into a roll about 3 inches thick. Spread the graham cracker crumbs evenly over waxed paper; [wrap wax paper], crumbs and all, around the dessert roll. Chill for 3 to 4 hours in the refrigerator; then unwrap and cut in 1-inch slices. Serve each slice with a topping of whipped cream and maraschino cherry.

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