ChristmasIcebox Fruitcake



If you're not a fruitcake fan, this no-bake icebox fruitcake recipe will change your mind about Christmas's most maligned dessert. You'll love this fruity and nutty version made with graham crackers and marshmallows.

While a traditional fruitcake can take days to make and lots of steps, the icebox version requires only about 20 minutes of hands-on time.

Ingredients 12 oz. evaporated milk 1 lb. marshmallows 1 lb. graham crackers crumbs 1 lb. coconut 1 lb. raisins 1 lb. pecans 1 lb. walnuts 1 lb. candy cherries

Cook's Tip This recipe is really forgiving. You can adjust the amount of nuts, raisins, coconut or candied cherries to suit your preferences.

Mix the dry ingredients

Combine the graham cracker crumbs, coconut, raisins, nuts and candied cherries in a large mixing bowl or stockpot. Stir well.

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Melt the marshmallows

Melt marshmallows in evaporated milk over low heat, stirring frequently. 

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Make the fruitcake.

Pour marshmallow mixture over dry ingredients. Use a sturdy spoon or spatula to mix. You may find it useful to use your hands.

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Form into a loaf.

Spoon mixture into a lined 9X13 pan and press to form fruitcake. Allow to cool, then cover with plastic wrap and refrigerate for at least 6 hours.

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Cut into loaves.

Once the fruitcake has set, remove it from the baking pan and slice into loaves. Wrap each loaf tightly with plastic and place in a sealed bag in the freezer.

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Icebox Fruitcake can be stored in the freezer for up to a year.  To serve, thaw and slice. Once thawed, store leftovers in the fridge and use within 10 days.

For the full recipe for old-fashioned Christmas Icebox Fruit Cake  and a how-to video, visit the link below.