1 - 13 oz pkg Graham Cracker Crumbs
1/2 box Vanilla Wafer Crumbs
1 lb Red Cherries
1 lb Pineapple 
1/2 lb Green Cherries
1/2 - 15 oz Raisins
1/2 - 15 oz Golden Raisins
1 - 12 oz Pkg Frozen Coconut
1 can Eagle Brand sweetened condensed milk
2 lbs (or more) chopped pecans

Mix crumbs with chopped fruit and raisins.  Add remaining ingredients.  Spray bundt pan with Pam.  Spoon and pack firmly.  Refridgerate for 3 days.  Set in hot water & use knife to loosen.

Editor's note: I like this particularly because there's no rum. Also, it's fairly soft and I'm not sure it ever gets completely dry or stiff. The amount of dried fruit required is pretty big though. Carol made it into two smallish rectangular loaves.