Ingredients

• 1 lb. graham crackers
• 1 lb. marshmallows (mini)
• 1 lb. candied cherries (cut up small)
• 1 lb. raisins
• 1 lb. dates (cut up small)
• 2 cups walnuts (chopped into small pieces)
• 14 oz. condensed milk (no substitutions)

Directions

Use a rolling pin to crush graham crackers into fine crumbs. Put the crumbs in a large mixing bowl, with cut up candied cherries, raisins, cut up dates, and chopped walnuts. Mix well.

Melt the marshmallows in a pot with the condensed milk. Stir constantly over a low fire, so the mixture does not burn. Marshmallows will dissolve into a sticky cream. Thoroughly mix the melted marshmallow cream with the dry ingredients.

Line a large Christmas tin, or 2 medium tins with saran wrap, tin foil, or wax paper. Spoon the batter and press it uniformly. Before putting on the lid, cover the batter with the same wrap. Put the tin(s) in your refrigerator until serving.

Can be made weeks before you want to serve. Also, you can put the batter into small individual tins to use as gifts.

This is a very "rich" dessert; however my family always topped off our slices with cool-whip. :-)

Source: Growing up, my mother always made this before Christmas. She got the recipe from her mother. I in turn, would let my students, (as young as second grade), make this at school for a great experience! They worked in groups. Some would use a hammer on the nuts. Others rolled out the graham crackers, melted the marshmallows, etc. I miss those days with my students.

By Nancy from Jacksonville, FL