Dee-lish recipe from Christy Jordan’s Southern Plate.
Finely crush graham crackers (you can use a food processor but you can also pop those crackers in a zip top bag and crush them with a rolling pin) coarsely chop pecans and drained cherries (save the cherry juice).
Combine all ingredients in a large bowl and mix well and add three tbsp of the leftover cherry juice.
Turn out into a lightly buttered 9X13 dish and press flat into the pan with your hands. Chill at least 6 hours then cut into squares.