Dee Dee's No-Bake Icebox Fruitcake and Nut Roll
Diane Hopson Smith
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!
5sleeves of graham crackers, finely crushed
1 16-oz jar(s)maraschino cherries, well drained and halved
1 lbpecan pieces
1 lbwalnut pieces
1 16-oz pkgflaked coconut, sweetened
1 can(s)sweetened condensed milk
1/2 cbourbon (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
- 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!
- Tighten the plastic wrap and refrigerate for 24 hours. Slice and serve. Keep refrigerated.
- 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.