Icebox Fruit cake - Easy Fruit Cake - No Bake Fruit Cake

CAKES
73
Ice Box Fruitcake
1 BOX GRAHAM CRACKERS PLUS 5 MORE
CRACKERS
4 CUPS CHOPPED, TOASTED* PECANS
*(TOAST PECANS AT 350 DEGREES F FOR 8
MINUTES)
15 OZ. BOX OF GOLDEN RAISINS
10 OZ. PACKAGE OF MINIATURE
MARSHMALLOWS
2 STICKS BUTTER (1 CUP)
12 OZ. JAR MARASCHINO CHERRIES
Drain and chop cherries - reserve juice. Crush
crackers, then place in a mixing bowl with reserved
juice.
In a saucepan, melt butter then add marshmallows
and cook on medium heat, stirring constantly until
marshmallows and butter have melted together.
Pour mixture into the mixing bowl with crackers and
cherry juice. Add pecans, raisins and chopped
cherries, mix well.
Use two large pieces of parchment paper and roll
mixture into 2 logs, then place into the refrigerator for
4 hours to chill. Take out bars, unwrap and slice into
serving pieces. Bars can be wrapped in foil and kept in
the refrigerator for up to one month. Enjoy!
“This was on granny’s dessert table every year for
Christmas.”-Tammy
COLLARD VALLEY COOKS VOL 3