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Grandma's Icebox Fruitcake

This no bake icebox fruitcake is an easy dessert that we love.

Updated April 25, 2018
Grandmas Icebox Fruitcake
Grandmas Icebox Fruitcake
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After we made this icebox fruitcake, and set it out in the kitchen for everyone to try, someone in the office wanted to know why the recipe is called "icebox cake." It's a great question! Icebox cakes get their name because you leave them in the refrigerator, or icebox, overnight. They're made with whipped topping, or in our case sweetened condensed milk, and wafer cookies of some kind. The cake is arranged so that the topping soaks into the cookies overnight, leaving you with a sweet, fluffy dessert! This icebox fruitcake is made with graham crackers, plus several kinds of delicious fruit, for a version that is tropical and delicious. Give it a try!


  • 1 box graham crackers (14.4 oz)
  • 1 cup pecans
  • 1 jar maraschino cherries (10 oz) drained, with juice reserved
  • 1 cup golden raisins
  • 1 cup shredded coconut, firmly packed
  • 1 1/2 cup mini marshmallows
  • 1 can sweetened condensed milk (14 oz)

Icebox Fruitcake Recipe


  1. Finely crush graham crackers and coarsely chop pecans and drained cherries.

  2. Combine all ingredients in a large bowl and mix well. Add reserved cherry juice by the tablespoonful until the mixture comes together, but isn't too soft.

  3. Turn out into a lightly buttered 9X13 dish and press flat into the pan with your hands. Chill at least 6 hours, then cut into bars.

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I wasn't sure about this before I tried it, but I like all the ingredients separately so of course I'd love this all combined! This was really good

I was surprised by how much I liked this. The variety of textures was just perfection


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