2 cups cookie or graham cracker crumbs
1 pounds marshmallows
2 cups thin cream or 1 cup milk and 1 cup cream
2 cup frozen strawberries, sweetened and drained
2 cups diced or crushed pineapple, drained
2 cups pitted, chopped dates
2 cups chopped walnuts
6 ounces lemonade concentrate, undiluted

Butter a 5″ x 9″ x 3″ loaf pan. Sprinkle with most of crumbs, leaving some for top. Heat marshmallows with cream, stirring at intervals until half dissolved. Remove from heat and beat until smooth. Cool. Add drained strawberries, pineapple, dates, nuts and lemonade concentrate to the cooled marshmallows, stirring gently. Pour into crumb lined pan topping with remaining crumbs. Freeze in compartment or freezer. If Icebox Fruitcake is to be stored for more than a day or two, use a vapor-proof wrap. Slice for serving as for oven baked cake. Makes 12 to 15 servings of Icebox Fruitcake.