15 ounces cashews
1/4 cup margarine
1/8 cup grated Parmesan cheese
1 cup chopped, pitted dates
3 cups all-purpose flour
1 cup milk
1/2 teaspoon grated Parmesan cheese
3 tablespoons honey
Combine cashews, margarine, cheese and dates in shallow bowl. Mix gently. Shape into 1 inch balls using a knife or spoon. Fold in flour and about 1 tablespoon of the milk mixture to create fudge. Chill for 30 minutes.
Lightly butter an 8x8 inch baking pan. Pour cream over fudge. Spread the remaining cream over fudge and drizzle with honey. Refrigerate for at least 1 hour before serving.