No Bake Fruitcake by Paula Deen
Indulge in the nostalgic charm of Paula Deen's No-Bake Fruitcake, a festive treat that's as easy to make as it is delicious! This classic recipe combines the chewy sweetness of candied cherries and pineapple with the rich crunch of pecans and walnuts, all bound together by a luscious mixture of melted mini marshmallows and evaporated milk. With the comforting texture of graham cracker crumbs and no need for an oven, this quick and simple holiday dessert is perfect for busy bakers or those without baking experience. Prep time is just 20 minutes, and after an overnight chill, you'll have a beautifully dense fruitcake ready to slice and serve at your next gathering. Whether you're celebrating Christmas or craving a sweet retro treat, this no-bake fruitcake is a must-try crowd-pleaser!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 16 ounces Mini marshmallows
- 0.75 cup Evaporated milk
- 2 cups Graham cracker crumbs
- 8 ounces Candied cherries
- 8 ounces Candied pineapple
- 2 cups Pecans (chopped)
- 1 cup Walnuts (chopped)
Directions
Step 1
Line an 8x8-inch square pan with wax paper or parchment paper, leaving extra paper hanging over the sides for easy removal.
Step 2
In a large pot, melt the mini marshmallows and evaporated milk over low heat. Stir continuously until the marshmallows are completely melted and the mixture is smooth.
Step 3
Remove the pot from the heat and allow the mixture to cool slightly.
Step 4
In a large mixing bowl, combine the graham cracker crumbs, candied cherries, candied pineapple, chopped pecans, and chopped walnuts.
Step 5
Pour the melted marshmallow mixture over the dry ingredients. Mix thoroughly with a spatula or clean hands until all the ingredients are evenly coated and combined.
Step 6
Transfer the mixture into the prepared pan, pressing it down firmly and evenly to form a dense cake. Use the back of a spatula or your hands (lightly greased if necessary) to smooth the top.
Step 7
Cover the pan with plastic wrap and refrigerate for at least 24 hours to allow the fruitcake to set.
Step 8
After chilling, lift the fruitcake out of the pan using the overhanging paper. Slice into squares or rectangles and serve.
Nutrition Facts
| Serving size | (1680.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6468.5 |
| Total Fat 266.3g | 0% |
| Saturated Fat 26.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 7.6mg | 0% |
| Sodium 2026.7mg | 0% |
| Total Carbohydrate 1004.3g | 0% |
| Dietary Fiber 43.2g | 0% |
| Total Sugars 672.1g | |
| Protein 72.2g | 0% |
| Vitamin D 151.2IU | 0% |
| Calcium 963.9mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 2696.2mg | 0% |
Source of Calories