Ice Box Fruit Cake

• 1 1b. marshmallows
• 2/3 c. canned milk
• 1 1b. graham crackers, crushed
• 2 c. pecans or walnuts
• 2 – 3 c. raisins

First, place crackers in a gallon size ziplock bag and crush with a rolling pin. Empty into a large bowl.
Add nuts and raisins.   Mix well.

Next, melt marshmallows in milk in a large pan on low heat, stirring carefully. (May melt in a microwave.)

Add marshmallow mixture to graham cracker mixture. Stir well. Will be sticky.

Prepare a square pan, lined with long strips of Saran wrap, enough to cover the mixture after packed in.

Empty batter mixture in the prepared pan. Cover with the extra long pieces of wrap and press down, packing it in to the shape of the pan.

Refrigerate or freeze. When chilled, slice and enjoy!