1 stick butter
2 - 10 oz. miniature marshmallows
1 lb. candied cherries
1 lb. candied pineapple, chopped
14 oz. coconut, angel flake
8 oz. chopped dates
2 qts. toasted pecans (15 minutes at 350 degrees)
1 tbsp. vanilla extract
1 lb. box graham crackers, crushed as crumbs

Melt marshmallows and butter. When melted, add 1 tablespoon vanilla flavoring. Pour over fruits that have been tossed in cracker crumbs and pecans. Spray pans with Pam. Pack cake firmly into pans. Refrigerate overnight. Next morning remove from pans, wrap in foil and refrigerate.