Christmas Nut Roll - cooking recipe

Ingredients

5 stack packs Ritz crackers
1 (16 oz.) container whole pitted dates
1 large bag Angel Flake coconut
1 large box white seedless raisins
1 small box dark seedless raisins
2 c. Brazil nuts
2 c. English walnuts
6 c. pecans
1 (16 oz.) red candied cherries
1 (12 oz.) green candied cherries
2 cans sweetened condensed milk
2 sticks pure butter
1 bag graham cracker crumbs
evaporated milk

Preparation

Make crumbs of Ritz crackers.
Place in dishpan or large bowl. Cut up dates
into\tcrumbs\tfirst,\tthen
add
all\tother ingredients except milk and butter.
Set aside.
Melt butter in saucepan.
Add condensed milk to crumb mixture.
Mix well.\tAdd melted butter and mix well.
(I
use my hands at this point for mixing.) Work mixture
adding
enough
evaporated
milk to make good consistency.
Shape into rolls the size of a stack pack of Ritz crackers and roll in graham cracker crumbs.
Wrap in waxed paper.
Store in
refrigerator.
Cut
with
sharp\tknife
when serving.
Will keep up
to one month in refrigerator if wrapped well.
Yield: 6 to 7 rolls.
Each roll serves 16 to 18 people.