Christmas Nut Roll

• 5 stack packs Ritz crackers
• 1 (16 oz.) container whole pitted dates
• 1 large bag Angel Flake coconut
• 1 large box white seedless raisins
• 1 small box dark seedless raisins
• 2 c. Brazil nuts
• 2 c. English walnuts
• 6 c. pecans
• 1 (16 oz.) red candied cherries
• 1 (12 oz.) green candied cherries
• 2 cans sweetened condensed milk
• 2 sticks pure butter
• 1 bag graham cracker crumbs
• evaporated milk

1. Make crumbs of Ritz crackers.
2. Place in dishpan or large bowl. Cut up dates
3. intotrumbstirst,then
4. add
5. alltther ingredients except milk and butter.
6. Set aside.
7. Melt butter in saucepan.
8. Add condensed milk to crumb mixture.
9. Mix well.tdd melted butter and mix well.
10. (I
11. use my hands at this point for mixing.) Work mixture
12. adding
13. enough
14. evaporated
15. milk to make good consistency.
16. Shape into rolls the size of a stack pack of Ritz crackers and roll in graham cracker crumbs.
17. Wrap in waxed paper.
18. Store in
19. refrigerator.
20. Cut
21. with
22. sharptnife
23. when serving.
24. Will keep up
25. to one month in refrigerator if wrapped well.
26. Yield: 6 to 7 rolls.
27. Each roll serves 16 to 18 people.

stack packs, dates, angel, raisins, raisins, nuts, walnuts, pecans, red candied cherries, green candied cherries, condensed milk, butter, graham cracker crumbs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718907 (may not work)