1 pound dates

8 oz candied cherries (I use ½ red and ½ green)

4 oz candied pineapple

¼ cup flour

1 pound shelled Pecans (I leave the halves whole – not chopped up)

14 oz Angel Flake Coconut

2 cans Eagle Brand Milk

Cut up fruit and stir flour through fruit.  Add all other ingredients and place in small baking tins sprayed with baking spray.

Bake at 300 degrees for 50 minutes to an hour – or until lightly brown on top.

Serve at Christmas or give as gifts!

~Recipe given to me years ago by Falyne Rivera~