6 tbsp. butter
1 1/2 c. graham cracker crumbs
1 c. shredded coconut
2 c. chopped candies cherries (equal amounts of red and green)
1 c. chopped pecans
1 c. Eagle Brand milk

Melt butter in a 9 x 13 inch cake pan. Add graham cracker crumbs and press into bottom of pan. Spread cherries, coconut and pecans out on top of crumbs. Pour or spread milk over fruit. Bake at 350 degrees for approximately 20 minutes. Cool before cutting.