500 g (2 regular size blocks) cream cheese
40 g (120 ml) unsweetened coconut
70 g (80 ml) white sugar
100 g (24) red glace cherries, finely chopped
80 g (180 ml) chopped pecans
120 g (200 ml) graham crumbs, mixed with 35 g (40 ml) melted butter
Remove cream cheese from foil, place in bowl, and let sit at room temperature to soften for a few hours.
Gently fold in cherries with a rubber scraper.
Refrigerate 1–2 hours.
Shape into balls, about 2–3 cm diameter, and roll in graham crumbs mixture. 1
Keep cold till set. Pack with wax paper between layers.
Best done with two people, one doing each job.