Welcome to:    The Life & Times of: Steve & Pat Grainger

Ice Box Fruitcake

 

Ingredients:
1/2 stick        butter
1 can              Eagle Brand condensed milk
13 oz jar        marshmellow creme or 6 cups small marshmellows
1 box              graham cracker crumbs
1/2 lb              candied cherries, red and green
14 oz bag      coconut, shredded
4 cups            pecans, chopped
1/2 box          raisins
 
Prep Time:  Min.       Total Time:  min        Yield:  Servings
Directions:
1.     In a large saucepan, melt butter on low heat. Pour in condensed milk and marshmellow creme.
2.     Stir until melted. Mix real well.
3.    Add box of graham cracker crumbs, cherries, coconut, pecans, and raisins.
4.    Mix all thoroughly. This is hard part, use your hands to mix and squeeze the mixture. It will be very sticky.
5.   Line a 13 x 9 size pan with wax paper. Pack in mixture, real tight.
6.   Place in refrigerator until well chilled. At least 24 hours.
7.   Cut into small squares to serve.
Notes: This a treat that our family enjoyed every holiday season.
It is the same as our "Elf Balls" recipe, except for the shape. You can shape the mixture any way you desire.
 

Our E-Mails: stevehgrainger@yahoo.com & pcgrainger@yahoo.com