No-Bake Holiday Fruitcake
By: Import User
Updated: February 3, 2009
Air Date: 12/4/2008
18 to 20 servings
1 (14.4-ounce) package graham crackers, crushed
2 (6-ounce) containers candied cherries (1 each red and green), coarsely chopped
1 (6-ounce) container candied pineapple
2 (14-ounce) cans sweetened condensed milk
1-1/2 cups coarsely chopped pecans
Line a 9" x 5" loaf pan with plastic wrap, letting the wrap hang over the side a few inches.
In a large bowl, combine all ingredients and thoroughly mix with your hands. Place mixture in lined pan and cover well. Freeze at least 8 hours, or overnight, before serving.
To serve, invert onto a serving platter, remove pan and plastic wrap, and slice. Store any remaining cake in freezer.
NOTE: This is a very rich cake, so keep in mind that a small slice will go a long way!
18 to 20 servings
1 (14.4-ounce) package graham crackers, crushed
2 (6-ounce) containers candied cherries (1 each red and green), coarsely chopped
1 (6-ounce) container candied pineapple
2 (14-ounce) cans sweetened condensed milk
1-1/2 cups coarsely chopped pecans
Line a 9" x 5" loaf pan with plastic wrap, letting the wrap hang over the side a few inches.
In a large bowl, combine all ingredients and thoroughly mix with your hands. Place mixture in lined pan and cover well. Freeze at least 8 hours, or overnight, before serving.
To serve, invert onto a serving platter, remove pan and plastic wrap, and slice. Store any remaining cake in freezer.
NOTE: This is a very rich cake, so keep in mind that a small slice will go a long way!
