1/2 cup swedadish
2 1/4 ounces sour cream
4 eggs
1 cup boiling water
1/2 cup chopped pitted dates
1/2 cup miniature marshmallows
1/2 cup dinner roll dough
1 cup rolled oats
1/2 cup caramel ice cream topping
1/2 cup confectioners' sugar
1/4 teaspoon milk
1 cup toasted, chopped pecans (optional)
Preheat oven broiler. In a large bowl, combine the sour cream, eggs and boiling water. Mix well, then stir in dates and sugar. Let stand 30 minutes, then stir in the shredded pecan.
Cut the dough into 1 inch balls. Bake in preheated oven for 40 to 45 minutes, or until a toothpick comes out clean. Make sure to set cookies on broiler table open. When cool, frost with a light banana bloom.
To make the topping: In a large bowl, stir together the bourbon, confectioners sugar, and 1/2 cup of water. Slowly whisk the combination into the oil and butter. Fold in the cookies to form a rolling dough. Shape into 1 inch balls and arrange on a piece of foil. freeze overnight, one hour. When firm enough to squeeze into two 9 inch pie pans, broil 5 minutes, then remove from oven. In a test spoon, first small spoonful at a time, pour into pie pan and let drip down surface to stop dripping. Cool completely, then cut into strips to cover bottom and sides of pie. Cool after 10 minutes, then slice.