1/2 c. softened butter
2 c. graham cracker crumbs (keep out some to sprinkle on top)
32 marshmallows
1/2 c. milk
1/2 pt. whipping cream
1 lg. can fruit cocktail

Cream together butter and graham cracker crumbs. Set aside. Put marshmallows and milk in double boiler until marshmallows are melted. Let cool. Whip whipping cream and add to the marshmallows. Then add drained fruit cocktail. Line 8 x 12 inch pan with the graham cracker mixture. Pour in marshmallow/fruit mixture. Let stand in refrigerator at least 4 hours or overnight.