Ice Box Cake

Recipe courtesy of Shirley Pollard of Kenly, NC, a member of Albemarle EMC.

1 pound marshmallows
1 pound raisins
1 pound graham crackers, crushed
1 cup walnuts
1 cup pecans
1 large jar of cherries
1 small jar of cherries
1 pound of coconut
1 12-oz. can of evaporated milk

Melt marshmallows in evaporated milk, stirring constantly until melted. Add all other ingredients. Stir well. Pour into a bundt pan or tube pan lightly sprayed with oil. Chill. Remove from pan. Cover with foil. This cake can be put in the freezer for several months, covered well.

Yield: 4