No Bake Fruitcake By Paula Deen Recipes

NO BAKE FRUITCAKE BY PAULA DEEN

No Bake Fruitcake by Paula Deen image

Make and share this No Bake Fruitcake by Paula Deen recipe from Food.com.

Provided by katie in the UP

Categories Dessert

Time 30m

Yield 10 mini loafs

Number Of Ingredients 8

Ingredients

14 ounces sweetened condensed milk
16 ounces miniature marshmallows
16 ounces graham crackers, crushed to crumbs
4 cups chopped pecans
1 (3 1/2 ounce) can flaked coconut (1 1/3 cups)
2 (8 ounce) packages chopped dates
16 ounces maraschino cherries, well drained, halved
1/2 cup Bourbon

Steps:

Spray 10 mini loaf pans with vegetable oil cooking spray.
In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
Remove the mixture from the heat.
Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
Add the bourbon to the milk mixture and pour over the crumb mixture.
Mix well with your hands.
Scoop the mixture into the prepared pans and press down firmly to mold into shape.
Refrigerate for 2 days.

NO-BAKE FRUITCAKE

No-Bake Fruitcake image

"Keep your oven free for other holiday baking with this easy recipe," suggests Joy Maynard of St. Ignatius, Montana.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

1 can (5 ounces) evaporated milk
1/3 cup orange juice concentrate
2 cups miniature marshmallows
1 package (13-1/2 ounces) graham cracker crumbs (4 cups)
1 cup raisins
1 cup chopped mixed candied fruit
1 cup chopped walnuts
3/4 cup chopped dates
1/4 cup halved candied cherries
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

Line a 9x5-in. loaf pan with waxed paper; coat the paper with cooking spray; set aside. In a saucepan, combine milk and orange juice concentrate. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. Remove from the heat. Stir in remaining ingredients; mix well. Pat into prepared pan. Cover and refrigerate for at least 8 hours.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 53g carbohydrate (33g sugars, Fiber 3g fiber), Protein 5g protein.

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