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No-Bake Fruitcake Recipe | |
American Dessert | |
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Ingredients:
1 (16 oz.) pkg round buttery crackers1 (7 oz.) can flaked coconut 1 c. chopped walnuts, toasted 4 c. chopped pecans, toasted 1 lb. candied pineapple, chopped 1 lb. red & green candied cherries 1 (15 oz.) pkg golden raisins 1 (12 oz.) can evaporated milk 1 lb. large marshmallows
Directions:
line 3 (9x5x3") loafpans with heavy-duty plastic wrap; set aside. Place 1 stack crackers in gallon-size heavy-duty zip-top bag; finely crush crackers, using a meat mallet or rolling pin. Place in large bowl. Repeat process w/remaining crackers. Add coconut & next 5 ingredients to crumbs, tossing gently to coat. Combine evaporated milk & marshmallows in heavy saucepan; cook over med. heat, stirring constantly, till marshmallows melt. Pour over fruit mix & stir well. Spoon evenly into prepared pans, pressing firmly. Cover & store in refrigerator 3 days. Remove from pans; wrap in heavy-duty pastic wrap & then aluminum foil. Store in refrigerator. Makes 3 - 2 1/2 lb. cakes. For gifts it's nice to cut each cake lengthwise in fourths. Wrap in colored plastic wrap; tne in decorative paper. Tie ends with ribbon.
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