Mamma's Icebox Fruitcake
Indulge in nostalgia with Mamma's Icebox Fruitcake, a no-bake dessert bursting with vibrant flavors and textures! This classic recipe combines crushed vanilla wafer cookies, sweetened condensed milk, and an array of festive ingredients like juicy maraschino cherries, tender chopped dates, crushed pineapple, and crunchy pecans. Unsweetened shredded coconut adds a delightful tropical twist, while a quick chill in the fridge replaces traditional baking, making it a breeze to prepare. Perfect for the holidays or any special gathering, this make-ahead treat requires just 20 minutes of prep time before it transforms into a deliciously dense and fruity loaf. Slice it up for a crowd-pleasing dessert that pairs beautifully with coffee or tea. Whether you're honoring tradition or craving an easy, flavorful dessert, Mamma's Icebox Fruitcake is a timeless masterpiece you’ll return to again and again.
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Ingredients
- 300 grams Vanilla wafer cookies
- 396 grams Sweetened condensed milk
- 150 grams Raisins
- 150 grams Chopped dates
- 200 grams Chopped pecans
- 150 grams Maraschino cherries (halved and drained)
- 150 grams Crushed pineapple (drained)
- 75 grams Unsweetened shredded coconut
- 10 grams Butter (for greasing)
Directions
Step 1
1. Line a standard loaf pan (approximately 9x5 inches) with parchment paper, leaving some overhang for easy removal, and lightly grease it with butter.
Step 2
2. Crush the vanilla wafer cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Step 3
3. In a large mixing bowl, combine the crushed vanilla wafers, sweetened condensed milk, raisins, chopped dates, chopped pecans, maraschino cherries, crushed pineapple, and shredded coconut.
Step 4
4. Use a spatula or clean hands to mix everything together thoroughly. Ensure the mixture is evenly coated and sticky enough to hold its shape.
Step 5
5. Transfer the mixture into the prepared loaf pan, pressing it down firmly and evenly to form a compact cake. Smooth out the top using a spatula or the back of a spoon.
Step 6
6. Cover the loaf pan with plastic wrap or aluminum foil and refrigerate the fruitcake for at least 24 hours to allow it to set and for the flavors to meld together.
Step 7
7. Once set, remove the fruitcake from the refrigerator and lift it out of the pan using the parchment paper overhang.
Step 8
8. Slice the fruitcake into 1-inch thick pieces to serve. Store any leftovers in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving size | (1581g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5740.9 |
| Total Fat 277.4g | 0% |
| Saturated Fat 103.5g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 156.8mg | 0% |
| Sodium 1737.1mg | 0% |
| Total Carbohydrate 800.8g | 0% |
| Dietary Fiber 59.7g | 0% |
| Total Sugars 580.4g | |
| Protein 71.9g | 0% |
| Vitamin D 36.7IU | 0% |
| Calcium 1594.7mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 5221.1mg | 0% |
Source of Calories