Uncooked Fruit Cake



1 cup sweet whipping cream

1 lb marshmallows (large)

1 lb graham crackers

1 cup pecans

1 small bottle cherries or more if desired



Cut marshmallows in half and melt in large pan with cream on very low

heat so that it does not scorch. Stir often. Break up the crackers

in small pieces. Add to cream and marshmallows. Stir in raisins,

nuts and cherries. Line medium bowl with foil, long enough to bring

over top of cake. Do the same on top of foil with wax paper. Grease

wax paper with soft margarine (not melted). Press cake firmly in

bowl. Store in refrigerator. Chill thoroughly before cutting. It is

very rich but also very good. Good cooking and happy holidays to all

the Chef readers.