Icebox Fruit Cake - cooking recipe

Ingredients

1 lb. box graham crackers, rolled fine with rolling pin
1 stick melted margarine
3 Tbsp. white Karo syrup
1 bag mini marshmallows
1 bottle cherries with juice
1 tsp. vanilla
1 box raisins
1 1/2 c. pecans

Preparation

Roll graham crackers until fine.
Pour in medium bowl.
Add raisins and nuts.
In saucepan, melt butter, syrup, cherries and juice and 1/2 bag of marshmallows.
Pour over graham cracker crumbs, raisins, rest of marshmallows and nuts.
Mix well.
Press into buttered cake tin.
Put in refrigerator for 2 days before serving.