3/4 lb. small white or fruit flavored marshmallows
3/4 cup evaporated milk (Carnation)
1/3 cup apple juice or rum
4 3/4 cups crushed vanilla wafers
2 1/2 cups crushed ginger snaps
1 cup broken pecans
1 cup chopped mixed nuts

FRUIT:

1 cup seedless raisins (could use flame or green raisins instead)
1 cup candied mixed fruit
3 candied pineapple rings (red, green, yellow), cut in pieces
1 cup candied cherries, cut in half

Put marshmallows in an 8 cup measuring container. Pour evaporated milk and apple juice or rum over marshmallows. Let stand 3 hours. Stir occasionally.

Combine crushed vanilla wafers, ginger snaps, nuts, raisins, fruit, pineapple and cherries in a large bowl. Add marshmallow mixture, mix well.

Pack into foil-lined 8x8x3-inch fruit cake pan. Cover top with foil.

Refrigerate 3 to 4 days before slicing. Store covered in refrigerator.

Submitted by: Ellen Fisher