Seven Pound No-Bake Icebox Fruitcake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/4/22
Toasted pecans
Counse/Flickr/CC BY 2.0
Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 32 servings
Yield: 1 cake
Nutrition Facts (per serving)
495 Calories
27g Fat
62g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 32
Amount per serving
Calories 495
% Daily Value*
Total Fat 27g 35%
Saturated Fat 7g 35%
Cholesterol 6mg 2%
Sodium 141mg 6%
Total Carbohydrate 62g 23%
Dietary Fiber 4g 16%
Total Sugars 40g
Protein 6g
Vitamin C 1mg 5%
Calcium 83mg 6%
Iron 2mg 8%
Potassium 306mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This popular fruitcake recipe was shared on our forum by Judy.

Ingredients

  • 1 (16-ounce) bag mini marshmallows

  • 1 pound candied cherries

  • 1 pound pecan pieces

  • 1 pound walnut pieces

  • 16 ounces flaked coconut

  • 8 ounces graham crackers, crushed

  • 8 ounces vanilla wafers, crushed

  • 8 ounces raisins

  • 1 (14-ounce) can sweetened condensed milk

Steps to Make It

  1. Combine all ingredients except sweetened condensed milk.

  2. Mix well to blend.

  3. Add milk.

  4. Blend milk in thoroughly.

  5. Press with hands into waxed paper-lined pans.

  6. Chill.

  7. Cut into small pieces (very rich!).

    Shared by Judy.

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    See Also

    Main Recipe Index

    Southern Food Home