1/2 cup moist pitted dates, chopped
1 tbsp lemon juice
1 cup crushed pineapple
2/3 cup whipping cream
1 tbsp sugar
1/16 tsp salt
4 marshmallows

Cut dates into pieces the size of peas. Pour lemon juice over them. Turn pineapple into a sieve to drain. Pour cream into a 2 quart mixing bowl; whip until about stiff, then add sugar and salt and whip until stiff. Fold in the pineapple and dates until well distributed, using a rubber scraper. Cut marshmallows into eighths; place in mixing bowl. Turn the pineapple-date whip carefully over the marshmallows. Use marshmallows only if date whip is to stand in refrigerator to absorb any liquid which forms. If dessert is served immediately no marshmallows are needed. Makes 5 servings of Pineapple Date Whip.