Go Back
Sliced no-bake icebox fruit cake with cherries, coconut and pecans

Icebox Fruit Cake Recipe

A classic no-bake Icebox Fruit Cake made with graham crackers, cherries, coconut, pecans, marshmallows, and sweetened condensed milk.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings: 24 pieces
Ingredients Method Notes

Ingredients
  

  • 1 (14.4-ounce) box graham crackers
  • 1 cup sweetened shredded coconut
  • 1 cup raisins
  • 1 cup chopped pecans
  • 1½ cups mini marshmallows
  • 1 (10-ounce) jar maraschino cherries, drained and coarsely chopped
  • 1 (14-ounce) can sweetened condensed milk
  • 2–3 tablespoons reserved cherry juice
  • Nonstick cooking spray, for the pan

Method
 

  1. Place the graham crackers in a large zip-top bag and crush them with a rolling pin. Leave some small pieces for added texture.
  2. If desired, toast the chopped pecans at 350°F for 5–8 minutes and allow them to cool.
  3. Drain the maraschino cherries, reserving the juice, then coarsely chop the cherries.
  4. Add the graham cracker crumbs, coconut, raisins, pecans, mini marshmallows, and chopped cherries to a large bowl.
  5. Pour in the sweetened condensed milk and stir until the ingredients are thoroughly combined.
  6. Add 2 tablespoons of reserved cherry juice and mix. Add the remaining tablespoon only if the mixture needs more moisture.
  7. Lightly coat a 9×13-inch baking dish with nonstick cooking spray. Spoon the mixture into the dish and press it firmly and evenly into the pan.
  8. Refrigerate for at least 3–4 hours, or until firm. Slice into squares or your preferred serving size.

Notes

  • Don’t pulverize the graham crackers completely. Small pieces provide better texture.
  • Add cherry juice gradually to prevent the mixture from becoming too wet.
  • Lightly spray your hands with cooking spray when pressing the mixture into the pan.
  • Replace raisins with dried cranberries if preferred.
  • Toasting the pecans enhances their flavor.
  • Keep the fruit cake refrigerated until ready to serve.
  • Smaller pieces work well because this is a rich, sweet dessert.
  • The recipe can be prepared several hours ahead of serving.