14 oz. raisins
1 pkg. Brazil nuts
1 pkg. walnuts
1 pkg. pecans
1 pkg. coconut
10 oz. graham cracker crumbs
1 bottle candied cherries
Candied fruit (optional)
7 oz. evaporated milk
60 marshmallows

1. Chop nuts. 2. Mix first 8 ingredients in a large bowl. 3. Put milk and marshmallows in double boiler. Heat until marshmallows are all dissolved. 4. Combine liquid with first 8 ingredients and mix well. 5. Place in large pan (13 x 9 x 2 inches). Place waxed paper over ingredients and pack all down VERY hard. 6. Refrigerate for 24 hours. 6. Refrigerate for 24 hours. 7. Remove from refrigerator. Cut into serving size pieces. Keep in refrigerator in plastic wrap until ready to serve. Cake keeps well for several weeks so may be made ahead of time.