1 lb. pkg. graham crackers
3 c. pecans (broken into small pieces)
1 lb. pkg. seedless raisins
1 lb. pkg. miniature marshmallows
1 1/2 c. milk

Crush graham crackers. Mix with pecans and raisins. Melt about half of the marshmallows in milk over low heat. Allow mixture to cool. Stir in crackers, raisins and pecans; mix. Add other half of marshmallows and mix lightly. Pour into cake pan (tube pan) and press firmly. Refrigerate 4-6 hours. Slice from pan and serve.