1 lb. graham cracker crumbs
1 lb. maraschino cherries, drained
2 lb. chopped pecans
1 lb. raisins (or pecans)
1 sm. can cream
1 lb. bag marshmallows

Whole graham crackers can be crushed in a food processor. Chop cherries and pecans. Mix with graham cracker crumbs until coated. Melt butter with cream. Mix all together. Press into a buttered dish and place in refrigerator until firm. (Does not have to be kept in refrigerator after it is firm.) Can be frozen. The cake can be given a glazed finish by passing wet hands over the top of the cake.