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Prep Time: 60 Minutes Cook Time: 4320 Minutes |
Ready In: 4380 Minutes Servings: 16 |
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Somebody gave my mom this recipe back in the 1950's, I believe. She made it every Christmas and everyone we knew loved it because it didn't have that weird stuff in it. Now, when I make it, I mold it in those small loaf pans and I get the same reaction! Hope you enjoy it as much as we always have!! Cooking time is refrigeration time. We use red and green cherries and yellow (or natural) pineapple Ingredients:
1 (12 ounce) can evaporated milk (carnation or pet) |
16 ounces marshmallows |
2 cups candied cherries, halved |
4 slices candied pineapple, diced |
3 cups pecans, chopped |
1 (16 ounce) box fig-filled cookies, chopped |
1 (12 ounce) box dates, chopped |
1 teaspoon allspice |
1 teaspoon ground cinnamon |
1 (16 ounce) box graham crackers, finely crushed |
1 (16 ounce) box dark raisins |
Directions:
1. Heat milk and marshmallows to boiling point. Stir.
2. In a large bowl, mix well the cherries, pineapple, pecans, fig newtons, dates, spices, graham cracker crumbs and raisins.
3. Pour hot milk and marshmallows into dry ingredients. Mix well and pack into containers.
4. Let stand in refrigerator for 3 days before turning out.
5. Unmolding is easier if you line container(s) with waxed paper.
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