2 eggs
1 cup vegetable oil
1 cup cornflakes cereal
1/4 cup strawberry jam
1/4 cup chopped pitted dates
1 cup chopped pecans
1 tablespoon lemon juice
1 cup chopped fresh pineapple
1 1/2 cups frozen whipped topping
1 1/2 cups sliced almonds
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
In a large bowl, combine eggs, oil, cereal, jam, dates, pecans and lemon juice. Mix together, cover and refrigerate in an airtight container 1 hour.
Shape the mixture into 1 1 inch balls. Roll the balls in the remaining flour and place on the greased greased pan.
Bake in preheated oven for 40 minutes, or until brown. Cool on a wire rack. Spread with remaining sugar.
Roll the remaining dough out on a floured surface to 1/4 inch thickness. Cut into 1 inch squares. Place 1/8 cup of the filling mixture into center of each square. Place another 1/8 cup filling mixture over the filling squares.
Spread remaining 1/4 cup filling mixture evenly over filling squares. In a small bowl, beat 2 tablespoons concentrated cream of coconut; add to filling and spread evenly over filling.
Arrange almonds on prepared baking sheet. Cut slits in serving dish and place atop filling in shape of a duck. Top with whipped topping.
Arrange fruit slices on top of filling squares.
Gently drizzle remaining 1/4 cup filling mixture over fruit slices.
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