4 1/2 c. crushed graham crackers
1 lb. marshmallows
1 lb. candied cherries
8 candied pineapple rings
1 1/2 lbs. dates
3 c. nuts, pieces
1/2 lb. butter (Parkay)

Melt butter and marshmallows in large bowl in microwave, or over double boiler. Chop cherries in half, chop dates and pineapple ring. Mix fruit and nuts with graham cracker crumbs. Add marshmallow- butter mixture. Pack into loaf pans lined with well greased heavy foil. Seal foil and refrigerate to season a few days. Slice thinly. May be frozen.