“This was my grandmother's recipe. This recipe has been made in our family for at least the past 85 years. She made it in November every year for a Christmas treat. She claimed that the longer it chilled in the refrigerator the better it got. Last year when I made it I was still eating it in January because I made so much of it. I have a copy of the recipe that is in her handwriting and am so afraid of losing it that I decided to post it here. There is one other recipe posted that is similar but slightly different. I contacted the Recipezaar member who submitted it and received her permission to post this special family version. It is very tasty and is good to have on hand for unexpected guests. Cooking time is cooling time.”
336hrs 30mins

Ingredients Nutrition


  1. Put the first 6 ingredients into a large bowl.
  2. Add 2/3 of the graham cracker crumbs.
  3. Mix well-- using clean hands like you would mix a meatloaf.
  4. If loaf seems too dry add the saved cherry juice a little at a time until the mixture is sticky but firm enough to form into a loaf about the texture of a thick cooky dough.
  5. Divide the dough into two sections.
  6. Sprinkle 1/2 of the saved graham cracker crumbs on a large sheet of waxed paper.
  7. Place one of the dough sections on the waxed paper.
  8. Roll up the dough into a log like a thin jelly roll so that the crumbs are around the outside of the log.
  9. Pull the paper tightly around the log and secure by wrapping a second time with plastic wrap.
  10. Repeat steps 6 through 9 with the other section of dough.
  11. Place the two logs into a large ziplock plastic bag to keep moisture in and refrigerator odors out.
  12. Refrigerate several weeks before eating.
  13. To serve slice crosswise and enjoy.
  14. Number of servings vary according to thickness of slices.

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