1 lb. graham cracker crumbs
1 lb. lg. marshmallows
1 c. sweet milk
1/2 lb. dates
1/2 lb. raisins
1 pt. mixed candied fruit
1 sm. can coconut or more
3 lb. mixed nuts
1 qt. pecans (may use less pecans)
Red and green cherries

In large pan mix graham cracker crumbs with candied fruits, raisins, dates, coconut and cherries. Mix well before each addition. Mix shelled pecans and mixed nuts. Set aside. Line 3 quart pans with waxed paper, pressing corners. Now in boiler (4 qt. size) put marshmallows; pour sweet milk over. Heat on low fire, just long enough to melt all marshmallows, stirring constantly. Now pour this mixture over crackers, etc. Mix well. Press firmly in corners of previously lined pan. Then press mixture into lined pans. This mixture will be a little gooey, but press very firmly. be sure all is covered with waxed paper. Set aside overnight.

Turn cake out of this paper and bowl pan. Wrap in fresh waxed paper. Then wrap in aluminum foil. You do not have to keep in refrigerator but may freeze for 2 to 3 months.