1 lb. graham cracker crumbs
1 lb. candied pineapple, chopped
1 lb. candied cherries, chopped
1 1/2 lb. English walnuts, chopped
1 1/2 lb. chopped pecans
1 lb. raisins
1 lb. marshmallows
1 stick butter
1 c. evaporated milk
2 cans flaked coconut

In saucepan, melt butter and marshmallows in milk over low heat, stirring constantly. Mix together remaining ingredients, except coconut and pour milk mixture over it. Stir together until well mixed. Form into balls (1 1/2 inch) and roll in coconut. Yield approximately 200 balls. The longer you keep them, the better they are. Store in a tightly covered container. If you roll the balls up in your hands. They do better if you rubbed Crisco on your hands first. Also, place the balls on waxed paper first and they seemed to firm up a little before rolling them in the coconut.