Icebox Fruitcake

By msippigrl

Fruity, nutty no-bake vintage Christmas fruitcake from the 70's. Even my so-called fruitcake haters will eat this one. So easy too, just mix together, shape, and refrigerate or freeze.

Ingredients

• 1 (14.4 oz) box honey graham crackers (or regular graham crackers)
• 1 (14 oz) can sweetened condensed milk (I used FF)
• 1/8 - 1/4 teaspoon salt
• 1 3/4 cups coarsely broken pecans
• 3/4 cup halved candied red cherries
• 1/2 cup chopped dried* or candied pineapple (I used dried sweetened pineapple* - see note at end)
• 1/2 cup chopped dates (or dark raisins) (I used already chopped, sweetened dates)
• 1/2 cup sweetened flaked coconut
• 1/4 teaspoon ground cinnamon

Preparation

Step 1

Chop the nuts and fruits that need it then put each in the same mixing bowl as each one is finished. Add the coconut to all the other fruits and nuts in the bowl. Set aside.

Break up one sleeve of the graham crackers into a food processor, then pulse using the steel blade until fine crumbs. Repeat with the other two sleeves of graham crackers. Pour crumbs over the fruit and nuts in the bowl then sprinkle the cinnamon over the top. Give it a stir to combine and unstick any of the fruit that may be stuck together.

Open the can of sweetened condensed milk and stir the salt into it. Pour the milk mixture over the ingredients in the bowl; using a spoon or your hands, combine the mixture really well. (You don't want any dry crumbs left.)

Dump the mixture out onto a piece of Saran plastic wrap or aluminum foil. Firmly shape into a log about 3 inches wide. Roll up tightly and refrigerate overnight.

Cut into 1/2-inch slices to serve. Store covered in the refrigerator.

*NOTE: The dried (sweetened) pineapple I used was very sweet so I soaked it in a bowl of hot tap water for a few minutes to dissolve the sugar coating, then I dried it on a paper towel then chopped it.