Icebox No-Bake Fruitcake

refrigerate icebox fruitcake for 12 hours before serving

Icebox No-Bake Fruitcake

My mother's icebox, no-bake, fruitcake made with crushed vanilla wafers, candied fruits, coconut, pecans, and sweetened condensed milk. A family favorite! Store in refrigerator.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Keyword: fruitcake, icebox fruitcake, no-bake fruitcake, vanilla wafer fruitcake

Servings:

Calories: 424kcal

Equipment

2 Tin Foil Pans or
1 Tube Pan

Ingredients

1 lb Vanilla Wafers
12 oz Raisins
2 cup Flaked Coconut
2 cup Chopped Pecans
2 cup Candied Fruit
14 oz Sweetened Condensed Milk
Maraschino Cherries Optional

Instructions

Crush 1 lb. vanilla wafers ( run through food processor or chopper)
Add 1 box (12 oz) raisins. You can use golden or regular raisins.
Add 2 cups flaked coconut (use coconut from a bag or can, not freshly grated coconut)
Chop 2 cups of pecans and add. Reserve a few halves if desired for decoration.
Add 1 cup of candied fruit - I used pineapple.
Add 1 more cup of candied fruit. I used 8 oz of mixed candied fruit. You can use red or green candied cherries also.
Pour sweetened condensed milk over ingredients.
Mix ingredients well. Make sure all the vanilla wafer crumbs and incorporated well.
Mixture should hold together when compressed. You may have to mix it with your hands. If mixture seems too dry or crumbly, add a little more sweetened condensed milk or a little marshmallow creme.
Pack into tin foil pans or tube pan, pressing firmly.
Decorate top if desired.
Cover tightly with plastic wrap and/or tin foil and refrigerate 12 hours before serving. Store in regrigerator tightly covered.

Video

Notes

Note: The nutritional facts are just estimates, and not calculated by a nutritionist. It was my best guess)))

It only takes a small piece of this fruitcake to be enough. Usually, I cut a slice about 1/4" thick, then half it. Just a bite or two is all you need.

Nutrition