1 lb. marshmallows
3 c. pecans
1 c. milk
1 box white raisins
1 lb. box graham crackers
1/2 lb. candied cherries

Heat marshmallows in milk until melted. Reserve a few marshmallows and pecans for garnish. Roll cracker crumbs and mix fruit and nuts to coat thoroughly. Add melted marshmallow mixture and mix thoroughly. (You may want to use your hands.) Pack in box that has been lined with wax paper. Fold paper over top of cake. Refrigerate 24 hours before serving.