1/2 lb butter or margarine
1 lb marshmallows
1 pkg (13 3/4 oz) graham cracker crumbs (about 4 cups)
2 pkgs (8 oz each) chopped dates
2 1/2 cups walnuts or pecans
2 jars (4 oz each) maraschino cherries, drained and chopped

Grease 2 loaf pans, 9x5x3". In top of double boiler over boiling water, melt butter and marshmallows, stirring frequently. In large bowl, mix graham cracker crumbs, dates, nuts and cherries; mix in marshmallow mixture.

Pack evenly in pans. Cover each with piece of greased aluminum foil. Refrigerate at least 1 week. Cut lengthwise in half; wrap in foil. To serve, cut in thin slices.