2/3 cup packed brown sugar
2 teaspoons margarine, melted
1 egg, beaten
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 (8 ounce) package psyllium biscuit mix
2 cups miniature marshmallows (optional)
1 cup chopped walnuts
1 (16 ounce) can whole almonds
1 pint vanilla wafers
1 1/2 cups pureed strawberries
1 cup flaked coconut
Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
While the brown sugar, margarine and egg are heating mix the brown sugar, margarine, egg and oil in a mixing bowl until completely blended. Mix the berries first into the crepe mixture, then stir them in. Cover and refrigerate mixture until creamier, about 2 hours.
Combine the psyllium biscuit mix and marshmallows into a small mixing bowl. Mix seamlessly, and use in cool water or milk, as desired. Wet hands and mold into oval shapes.
Melt the pumpkin seeds in the microwave and place them and the marshmallows in the bottom of a greased 9-in. pan. Let them set uncovered, then spread them onto the greased surface.
Arrange the marshmallow cups on the prepared sheet. Brush glaze along the top and side of the cups for a good coating. Spread marshmallow filling covering the entire inside of each cup.
Bake in a 375 degree F (190 degree C) microwave for 5 hours, or until a toothpick inserted into the center of the cake comes out clean.
Meanwhile, whip the cream cheese, sugar and whipped cream until stiff peaks form and the cake springs back when struck lightly. Grease the top and sides of a 9-in. rectangle pan and brush sponge over freshly baked and uncovered cream cheese slices before filling.
To make the graham's cheese glaze, combine fruit preserves with lime zest; drizzle over vanilla and confectioners' sugar topping. Sugar as needed.