My mother made one of these Icebox Fruitcakes almost every year for us at Christmas. Prepare the dry ingredients first, then melt the marshmallows with milk. Stir everything together, press into a dish and refrigerate overnight. It’s easy.
½ lb. Pecans, chopped
½ lb. English Walnuts, chopped
½ lb. Brazil Nuts, chopped
½ lb. Raisins, chopped
1 10z bag Miniature Marshmallows
½ lb. Graham Crackers, crushed
1 can Evaporated Milk, 12 ounce
½ cup Sweetened Flake Coconut
½ cup Maraschino Cherries with juice, chopped
Prepare all the dry ingredients ahead of time as directed.
Chop the pecans, walnuts, brazil nuts, and raisins as needed.
Crush or chop the graham crackers.
Chop the maraschino cherries, saving the juice. Set aside for now.
Place the chopped nuts in a large mixing pan.
Add the chopped graham crackers.
Add the coconut.
Mix dry ingredients together to fully combine.
Place the marshmallows in a medium size sauce pot.
Add the milk.
Place the pot over Medium Low heat on your stove top.
Constantly stir this mixture until the marshmallows are fully melted.
Pour the marshmallow mixture over the crushed nuts and graham crackers.
Add the chopped cherries with juice.
Mix well, until fully combined.
Lightly butter a 9 x 13 x 2 casserole type dish or pan.
Place the mixture in the dish, spread evenly and press firmly.
Store in refrigerator until ready to serve.
This is best prepared several days ahead of time and allowed to firm up in the refrigerator before serving. You can even make this weeks or a month ahead of time, wrap and freeze it until ready to serve. It’s great to slice and give as gifts as well.
Keywords: ice box fruitcake, southern icebox fruitcake, no bake, refrigerator fruitcake, icebox fruitcake with graham crackers, marshmallows.