3/4 c. milk
1 lb. marshmallows
1 lb. graham crackers
1 lb. seedless raisins
1 lb. pineapple (candied)
1 lb. cherries (candied)
2 c. walnuts
2 c. pecans

In a saucepan, scald milk over low heat. Add marshmallows, stirring constantly. Cook until smooth. (Be careful not to burn.) Remove from heat. Put graham crackers into paper bag and crush with a rolling pin. Mix crumbs with fruit and nuts. Add marshmallow mixture; blend well. Line bowl with waxed paper. Pour cake mixture into bowl and press down firmly so that it takes the shape of the container. You may decorate with fruit and nuts on top if you like.