Seven Pound No-Bake Icebox Fruitcake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 04/04/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 04/04/19

Toasted pecans
Counse/Flickr/CC BY 2.0
  • Total: 30 mins
  • Prep: 30 mins
  • Cook: 0 mins
  • Yield: 7 Pounds (32 servings)
Nutritional Guidelines (per serving)
408 Calories
26g Fat
35g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 7 Pounds (32 servings)
Amount per serving
Calories 408
% Daily Value*
Total Fat 26g 33%
Saturated Fat 7g 33%
Cholesterol 3mg 1%
Sodium 61mg 3%
Total Carbohydrate 35g 13%
Dietary Fiber 4g 15%
Protein 6g
Calcium 63mg 5%
*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 oz.) bag mini marshmallows
  • 1 pound candied cherries
  • 1 pound pecan pieces
  • 1 pound walnut pieces
  • 1 (16 oz.) pkg. flaked coconut
  • 8 ounces crushed graham crackers
  • 8 ounces crushed vanilla wafers
  • 8 ounces raisins
  • 1 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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