Ingredients for No Bake Fruitcake By Paula Deen
- Sweetened Condensed Milk
- Miniature Marshmallows
- Graham Crackers
- 1 cup chopped pecans
- Flaked Coconut
- 1 cup chopped dates
- Maraschino Cherries
- 1/4 cup bourbon (optional)
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How to Make No Bake Fruitcake By Paula Deen
- Lightly grease ten mini loaf pans (approximately 5x3 inches) with vegetable oil cooking spray.
- In a medium saucepan, combine the evaporated milk and mini marshmallows over low heat.
- Stir constantly to prevent scorching until the marshmallows are completely melted and the mixture is smooth.
- Remove the saucepan from the heat and stir in the bourbon (if using).
- In a large bowl, combine the graham cracker crumbs, chopped pecans, shredded coconut, chopped dates, and drained maraschino cherries.
- Pour the warm marshmallow-milk mixture over the dry ingredients and gently mix with your hands until everything is evenly moistened.
- Divide the mixture evenly among the prepared mini loaf pans, pressing firmly to compact the mixture.
- Refrigerate for at least 2 days to allow the fruitcake to set completely. This will enhance the flavors and improve the texture.
- Once chilled, carefully remove the fruitcakes from the pans and serve.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
454g
Fat
41g
Carbs
52g
