Icebox Fruit Cake
A no-bake holiday classic that’s rich, colorful, and delightfully simple to make. This Icebox Fruit Cake combines graham crackers, sweetened condensed milk, candied fruits, nuts, and coconut for a festive dessert that chills to perfection in the refrigerator.
Equipment
- Loaf Pan
- Parchment Paper
- Mixing Bowl
Ingredients
Core Ingredients
- 2 cups graham crackers crushed into fine crumbs
- 1 can sweetened condensed milk 14 oz (396 g)
- 1 cup pecans or walnuts chopped
- 1 cup shredded coconut sweetened
- 1 cup candied cherries diced
- 1 cup mixed dried fruit such as raisins, pineapple, or papaya
Optional Add-ins
- 1 tsp vanilla extract or almond extract
- 1/2 tsp cinnamon optional
- 1 cup mini marshmallows optional
Instructions
- Place graham crackers in a zip bag and crush with a rolling pin until fine crumbs form.
- In a large bowl, combine condensed milk, shredded coconut, chopped nuts, and crushed crackers. Mix until evenly coated.
- Fold in candied cherries and mixed dried fruit (plus any optional add-ins like marshmallows or spices).
- Line a loaf pan with parchment paper. Press the mixture firmly into the pan and smooth the top.
- Refrigerate for at least 8 hours, preferably overnight, until firm.
- Once set, lift from the pan, slice into thick pieces, and serve chilled.
Notes
For a festive grown-up twist, add a splash of rum or brandy. For extra sweetness, stir in marshmallows or chocolate chips. Keeps up to 2 weeks refrigerated or 3 months frozen.