1/2 lb. graham crackers, rolled and crushed
3/4 c. dates, chopped
1/4 c. raisins, chopped
1 c. heavy cream
1 c. marshmallows, cut in 1/8-inch pieces
1 c. walnuts, chopped
1 sm. bottle maraschino cherries, drained
1/4 tsp. salt

Add all ingredients to rolled crackers except the cream. Lightly toss, then add cream gradually. Mix thoroughly to moisten all cracker crumbs. Pack in square tin or mold that has been lined with waxed paper. Place in refrigerator for 12 hours. May be served with whipped cream.