Ice box fruitcake

[Guest guest]

Ice box fruitcake

 

1 (14.4 oz.) box graham crackers plus 5 more crackers

6 full cups miniature marshmallows

2 sticks margarine or butter

2 (6 oz.) jars red maraschino cherries with juice

4 cups chopped pecans

1 (15 oz.) box white raisins

 

Chop cherries and nuts. Roll crackers into crumbs. Melt margarine

and marshmallows. Combine marshmallow mixture with crumbs and cherry

liquid. Add cherries, raisins and nuts. Mixture will be sticky. Form

into long rolls on waxed paper. Roll in wax paper and then wrap roll

in tin foil. Refrigerate and cut into slices as needed.

 

Yield: 3 large rolls.

Note: This can be rolled into bite-sized balls, refrigerated, rolled

in powdered sugar and used for a sweet party pick-up goodie.