INGREDIENTS:

For butter cream filling:

1/2 cup butter

1/2 cup margarine

1 1/4 cups powdered or confectionery sugar

1 1/4 teaspoons vanilla extract

For base and nuts:

9 pieces grahams crackers

1/4 cup cashew nuts, chopped

Procedure:

1. Mix butter and margarine until smooth.  Add in sugar and vanilla extract. Blend well until creamy.  Stir in chopped cashew nuts.

2. Place a plastic wrap on the working area.  Spread about 1/4 cup chopped cashew nuts evenly on top of plastic wrap.  Spread thick layer of butter cream on top of the grahams crackers. Arrange and lay the crackers, butter cream facing down,side by side over the nuts.  Repeat two times to make three layers.

3.  Cover the top and sides with a thick layer of butter cream.  Cover with plastic wrap to hold.

4.  Chill for 30 minutes. Turn cake over and unwrap and serve.

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