Real Recipes From Real Home Cooks ®

dee dee's no-bake icebox fruitcake and nut roll

(1 rating)
Recipe by
Diane Atherton

I think the non-fruitcake lover is going to love this cake! In an attempt to copy a recipe that the baker refused to share (many years ago), I came up with this wonderful recipe. I did some research on other recipes that I felt were similar and tweaked several to come up with this delish nut and fruit roll. I would have to say that this recipe is as good if not better than the recipe I was attempting to copy. I added addtional ingredients that I love to what I knew was in her recipe. I'm pleased with the results of my efforts and happy to share this recipe with you. Hope you enjoy!

(1 rating)
yield serving(s)
prep time 1 Hr 30 Min
cook time 25 Min
method No-Cook or Other

Ingredients For dee dee's no-bake icebox fruitcake and nut roll

  • 5
    sleeves of graham crackers, finely crushed
  • 1 16-oz jar
    maraschino cherries, well drained and halved
  • 1 lb
    pecan pieces
  • 1 lb
    walnut pieces
  • 1 16-oz pkg
    flaked coconut, sweetened
  • 1/2 lb
  • 1/2 lb
  • 1 can
    sweetened condensed milk
  • 1 lb
  • 1/2 c
    bourbon (if you choose not to use bourbon, use less cracker crumbs or add a fruit juice of your liking)

How To Make dee dee's no-bake icebox fruitcake and nut roll

  • 1
    Combine cracker crumbs, cherries, nuts, coconut, raisins, and craisins; set aside. NOTE: This is my suggestion for the meat of this nut roll. You can change out fruits and nuts of your choice. I would NOT suggest peanuts. You may like candied fruit and dates in place of cherries, raisin and craisins that I added. Craisins were a complete and wonderful accident. I had every intention of using only raisins. I only had 1/2 lb of raisins in the house and a pound and 1/2 of craisins. The craisins were a wonderful addition to what I was attempting!
  • 2
    Meanwhile, in a 2-quart sauce pan, stirring constantly, heat milk and marshmallows together until marshmallows are melted; remove from heat and add bourbon. NOTE: I used a double boiler.
  • 3
    Pour milk mixture over dry mixture. Mix well with hands. NOTE: If mixture is too loose, add more cracker crumbs. If too dry, add more liquid; milk or juice. I would not add more bourbon.
  • 4
    Divide the mixture into 8 to 10 balls. Somewhat shape into logs. Wrap in plastic wrap and using hands continue to shape into tight logs. The size roll should be the size you would like to slice and serve as a cookie.
  • 5
    Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
  • 6
    NOTE: If you perfer loaf pans over a roll, spray 8 to 10 mini loaf pans with PAM and pack mixture in pans. NOTE: You can also roll these rolls in coconut flakes, powdered sugar or chopped nuts for a final touch. ENJOY!!

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