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1 lb. miniature marshmallows
1/2 pt. whipping cream
1 lb. dates, finely chopped
1 lb. pecans, chopped
1/4 lb. maraschino cherries, chopped
1/4 tsp. salt
1 tsp. vanilla
1 lb. graham crackers
3 sq. Baker's unsweetened chocolate (optional)

Melt marshmallows in cream in top of a double boiler. Mix dates with pecans and cherries. Add salt and vanilla to marshmallow mixture. Crush graham crackers with rolling pin and add 1/2 to fruit mixture. If chocolate fruit cake is desired, divide mixture in half and add melted chocolate to half. Roll dough in remaining crumbs and either roll into long rolls or oblong squares. Wrap in waxed paper and store in refrigerator until ready to serve.
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