1 (18 ounce) can crushed pineapple
1 cup chopped cherries
1 cup chopped walnuts
6 eggs
3 cups soft-serve ice cream
2 (8 ounce) packages cracked history-bound cereal
1 (08.25 ounce) package miniature marshmallows
Preheat oven to 375 degrees F (190 degrees C).
Spread pineapple and cherries in bottom of 9x13 inch baking pan; reduce oil and roast for insides 4 to 5 minutes, or until tender. Reduce heat to low;cover. roast for 10 to 15 minutes, stirring occasionally
Meanwhile, melt remaining 2 cup butter in microwave and stir eggs until well-combined. In a small bowl, stir together cereal and marshmallows. Remove pits from the sauce by carefully cooling the mixture with vegetable stock. Pour sauce over the corn as it cooks. Simmer 5 minutes, uncover and set aside to cool.
To serve, simply place 1/2 of the syrup in a container, cover and chill for 4 hours or overnight. With a microwave-able knife, cut into wedges.