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Old-Fashioned Icebox Fruitcake Recipe: A No-Bake Southern Classic

Old-Fashioned Icebox Fruitcake

A classic no-bake fruitcake made with graham crackers, candied cherries, candied pineapple, pecans, and sweetened condensed milk. Chill it overnight for neat, flavorful slices.
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Prep Time 25 minutes
Total Time 8 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Graham crackers, finely crushed
  • 1 pound Candied cherries, chopped
  • 1 pound Candied pineapple, chopped
  • 1 pound Pecans, chopped
  • 14 ounces Sweetened condensed milk

Method
 

Step-by-Step
  1. Line a loaf pan, tube pan, or small springform pan with plastic wrap, leaving enough overhang to cover the top.
  2. Crush the graham crackers into fine, even crumbs. Chop the candied cherries, candied pineapple, and pecans fairly small so the mixture binds and slices cleanly.
  3. Combine the graham cracker crumbs, chopped candied fruit, and pecans in a large bowl.
  4. Pour in the sweetened condensed milk and mix thoroughly until every crumb, fruit piece, and nut is coated. The mixture will be very dense and sticky.
  5. Pack the mixture firmly into the lined pan, adding it in several portions and pressing down well after each addition to remove air pockets.
  6. Fold the plastic wrap over the top, cover the pan tightly, and refrigerate for at least 8 hours or overnight.
  7. Remove the chilled fruitcake from the pan and unwrap it. Let it stand at room temperature for 10–15 minutes, then slice thinly with a sharp knife and keep refrigerated.

Notes

This is a no-bake icebox fruitcake, so there is no cooking time. For firm, tidy slices, finely crush the crackers, chop the fruit and nuts evenly, compact the mixture in layers, and chill overnight. Keep the finished fruitcake refrigerated.