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Refrigerator Fruitcake

Course Dessert
Author Amye Melton

Ingredients

  • 1/2 cup unsalted butter
  • 5 ounces evaporated milk
  • pinch kosher salt
  • 2 (10-ounce bags) mini marshmallows
  • 1 teaspoon vanilla extract
  • 2 (11-ounce boxes) Nilla wafers crushed
  • 3/4 cup chopped walnuts
  • 1 1/2 cups chopped pecans
  • 1 (10-ounce bag) raisins
  • 16 ounce jar maraschino cherries drained, patted dry, halved
  • 2 1/2 cups flaked coconut optional
  • 6 ounces dried apricots chopped (optional)
  • 1/2 cup chopped dates (optional)

Instructions

  • In a very large bowl combine Nilla wafers, nuts, fruits & coconut. Set aside.
  • Melt butter in a Dutch oven.
  • Add marshmallows, salt, milk, and vanilla extract. Stir constantly over low heat until the marshmallows are melted.
  • Pour marshmallow mixture over fruit mixture and combine well.
  • Spoon mixture onto parchment paper and roll into logs or line a tube pan or loaf pans with parchment paper and spoon mixture into pans. Press down to pack in pans. Cover and refrigerate.

Notes

Can be frozen.