Introduction

Icebox Fruitcake is a no-bake treat that’s perfect for those who want a festive dessert without turning on the oven. Packed with nuts, dried fruits, and sweet marshmallows, this cake is easy to prepare and delightfully chewy. It’s a great make-ahead option that chills to perfection in the fridge.

A close-up view of two square granola bars stacked on top of each other on a white plate with green leaf patterns, placed on a white marbled surface. The bars have a crunchy texture with visible layers of different ingredients. The top layer is filled with whole brown pecans, dark raisins, bright red dried cherries, and shredded white coconut flakes, all embedded in a golden-brown base that looks crumbly but holds the pieces tightly together. The bar's edges are rough and uneven, showing the natural mix of nuts, fruit, and grains inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14.4-ounce) box graham crackers
1 cup chopped pecans

1 (10-ounce) jar maraschino cherries, drained (reserve juice)
1 cup raisins

1 cup firmly packed shredded sweetened coconut
1 1/2 cups mini marshmallows

1 (14-ounce) can sweetened condensed milk

Instructions

Step 1: Lightly spray a 9×13-inch baking dish with nonstick cooking spray. Crush the graham crackers using a food processor or place them in a large zip-top bag and crush with a rolling pin. Coarsely chop the maraschino cherries.
Step 2: In a large bowl, combine the crushed graham crackers, chopped pecans, chopped cherries, raisins, shredded coconut, mini marshmallows, and sweetened condensed milk. Mix well to combine.

Step 3: Add the reserved cherry juice, one tablespoon at a time, mixing until the mixture holds together but is not too soft. Usually, 2 to 3 tablespoons are enough.
Step 4: Transfer the mixture to the prepared baking dish and press it flat using your hands. Cover the dish and chill in the refrigerator for at least 6 hours to set.
Step 5: Once chilled and firm, cut into bars and serve. Keep the bars refrigerated until ready to enjoy.

Tips & Variations

For a nut-free version, substitute chopped pecans with sunflower seeds or omit nuts altogether.
Mix in chopped dried apricots or pineapple for extra fruity flavor.
Use flavored gelatin powder instead of cherry juice for a different twist on taste and color.

Press the mixture firmly into the dish to help the bars hold together well after chilling.

Storage

Store the fruitcake bars in an airtight container in the refrigerator for up to 2 weeks. They can also be wrapped tightly and frozen for up to 3 months. To serve, thaw in the fridge overnight or at room temperature for about an hour. No reheating is necessary.

How to Serve

A close-up of a square granola bar showing multiple layers and textures: the base is a dense mix of brown pecan nuts and darker raisins, with bright red cherry pieces scattered on top, giving a pop of color. Small white coconut flakes add contrast and a rough texture on the surface. The granola bar is held by a woman's hand, and the background is a white marbled texture, making the colors stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of maraschino cherries?

Fresh fruit can be used, but maraschino cherries provide both sweetness and moisture along with the reserved cherry juice, which helps bind the cake. If using fresh fruit, you may need to adjust the liquid to achieve the right consistency.

Is this recipe gluten-free?

Traditional graham crackers contain gluten, so this recipe is not gluten-free as is. To make it gluten-free, substitute with gluten-free graham crackers or another gluten-free crunchy cookie.