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Icebox Fruitcake Recipe

This Icebox Fruitcake is a no-bake holiday classic made with graham cracker crumbs, sweetened condensed milk, colorful dried fruits, and crunchy nuts. It's a fuss-free dessert that comes together with simple mixing—no oven needed. Once chilled, it slices beautifully into a rich, chewy, and festive treat. Perfect for make-ahead holiday entertaining or edible gifts!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 16
Course: Dessert
Cuisine: Southern American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb graham cracker crumbs
  • 1 can 14 oz sweetened condensed milk
  • 1 ½ cups chopped pecans or walnuts
  • 1 ½ cups chopped candied cherries
  • 1 cup chopped dates or raisins
  • 1 cup mini marshmallows
  • ½ tsp ground cinnamon
  • ½ tsp vanilla extract
  • Pinch of salt

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Rubber spatula or wooden spoon
  • Loaf pan or tube pan
  • Parchment paper or plastic wrap
  • Measuring cups and spoons
  • Food-safe gloves (optional)

Method
 

Line the Pan
  1. I line my loaf pan with parchment paper, letting the edges hang over. It helps lift the cake out cleanly later.
Mix the Dry Ingredients
  1. In a large bowl, I combine graham cracker crumbs, chopped nuts, cherries, dates, marshmallows, cinnamon, and salt. I stir everything until well mixed.
Warm the Milk
  1. I heat the condensed milk in a saucepan over low heat just until it’s pourable—not boiling. Then I stir in the vanilla extract.
Combine and Shape
  1. I pour the warm milk over the dry mix and fold it all together with a spatula. Sometimes I wear gloves and use my hands to get everything evenly coated and sticky.
Pack and Chill
  1. I press the mixture firmly into the lined pan, smoothing the top flat. Then I cover it and chill it overnight. That gives it time to firm up and lets the flavors blend.
Slice and Serve
  1. After chilling, I lift it out, slice it into bars or thin slices, and serve. That’s it—no oven, no stress.

Notes

The flavor and texture of this icebox fruitcake get better with time. I find that by the second or third day, the ingredients have blended beautifully, and the cake holds together perfectly.
Just make sure to keep it tightly wrapped in the fridge to maintain freshness. If you’re gifting it, chilling it overnight first makes it easier to slice cleanly and wrap neatly.