This handwritten recipe card is for gingerbread frosting only, not the gingerbread. Date unknown. Recipe is typed below along with a scanned copy.

Praline-frosted Gingerbread

Recipe for frosting–

Cream 1/4 cup margarine and 1/2 cup light brown sugar, packed; blend in 2 tablespoons cream. Add 2 cups Kraft Miniature Marshmallows, 1/2 cup flaked coconut and 1/4 cup chopped pecans; mix lightly.

Spread on 8 or 9-inch square gingerbread or cake. Broil until bubbly and lightly browned. Glamor with old-time taste appeal! Delicious afternoon party dessert, too.