Crumble graham crackers. Add raisins, coconut, cherries and pecans. Mix
well.
In a double boiler melt marshmellows and butter. Pour over the dry
ingredients and mix well.
Put in pan and press down well. Place in refrigerator over night. Next day
remove from pan and wrap in foil.
Keep in refrigerator until ready to slice.
NOTES : This is an old family recipe that my younger brother and I like
since we are not over fond of regular fruitcakes. I wrote this down from
watching my aunt make it in the 50's.
Recipe by: Barbara Price
Posted to MC-Recipe Digest V1 #958 by "abprice@wf.net" <abprice@wf.net> on
Dec 16, 1997
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