Drain & Save syrup from a 1lb can of fruit cocktail.
Mix in bowl
2 cups miniature marshmallows
1/2 cup cut up maraschino cherries
Stir in drained fruit & half cup sugar. Chill 2/3 cups evaporated milk in ice cube tray until almost frozen. Put cold milk in bowl & add 1/4 cup sugar. Whip until fluffy. Add 2tbsp lemon juice and whip until stiff. Fold into fruit mixture & spoon into serving dishes. Just before serving top with 1/2 cup broken pecans and 1/3 cup coconut.
Preheat oven to 350 degrees F. In large bowl, combine 1/2 cup crunch style peanut butter, 1/3 cup softened, 3/4 cup firmly packed brown sugar and 3/4 cup granulated sugar., beat until creamy. Gradually beat in 2 eggs and 2 tsp vanilla extract.
In a small bowl, combine 1 cup flour, 1 tsp baking powder and 1/4 tsp salt; blend into peanut butter mixture. Spread into greased 13″x9″x2″ baking pan. Sprinkle 2 cups semi-sweet chocolate chips over surface. Place in 350 degree F oven for 5 minutes. Remove from oven; run knife through to marbelize.
In a saucepan combine, rice & salt, gradually stir in milk.Cook according to instructions on package. Stir in dates and lemon peel. Cover and chill, stir several times while chilling. Just before serving fold whipped cream into mixture. Garnish with sliced dates.