1 (1 lb.) box graham crackers
3/4 c. milk
1 lb. marshmallow
1 c. chopped candied cherries
1 c. chopped candied pineapple
4 c. Brazil nuts, shelled
1 (15 oz.) box seedless raisins
Sherry or cognac

Line 2 loaf pans with greased waxed paper. Crush the graham crackers fine with rolling pin. Put milk and marshmallows in saucepan and place over low heat, stirring occasionally until melted. Combine graham cracker crumbs, fruits, nuts and raisins in a large bowl. Pour marshmallow mixture over crumb mixture and mix well. Pack into prepared pans firmly and cover tops with waxed paper. Wrap in foil and store in refrigerator for 1 month. Sprinkle with sherry.

About twice a week. Keep in refrigerator for months or may be frozen.