ICEBOX INSTAGRAM RECIPES

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MAMA’S ICEBOX FRUITCAKE RECIPE : TASTE OF SOUTHERN



Mama’s Icebox Fruitcake Recipe : Taste of Southern image

My mother made one of these Icebox Fruitcakes almost every year for us at Christmas. Prepare the dry ingredients first, then melt the marshmallows with milk. Stir everything together, press into a dish and refrigerate overnight. It's easy.

Provided by Steve Gordon

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 9

½  lb. Pecans, chopped
½  lb. English Walnuts, chopped
½  lb. Brazil Nuts, chopped
½  lb. Raisins, chopped
1  10z bag Miniature Marshmallows
½  lb. Graham Crackers, crushed
1  can Evaporated Milk, 12 ounce
½  cup Sweetened Flake Coconut
½  cup Maraschino Cherries with juice, chopped

Steps:

  • Prepare all the dry ingredients ahead of time as directed.
  • Chop the pecans, walnuts, brazil nuts, and raisins as needed.
  • Crush or chop the graham crackers.
  • Chop the maraschino cherries, saving the juice. Set aside for now.
  • Place the chopped nuts in a large mixing pan.
  • Add the chopped graham crackers.
  • Add the coconut.
  • Mix dry ingredients together to fully combine.
  • Place the marshmallows in a medium size sauce pot.
  • Add the milk.
  • Place the pot over Medium Low heat on your stove top.
  • Constantly stir this mixture until the marshmallows are fully melted.
  • Pour the marshmallow mixture over the crushed nuts and graham crackers.
  • Add the chopped cherries with juice.
  • Mix well, until fully combined.
  • Lightly butter a 9 x 13 x 2 casserole type dish or pan.
  • Place the mixture in the dish, spread evenly and press firmly.
  • Store in refrigerator until ready to serve.
  • Enjoy!

MAMA’S ICEBOX FRUITCAKE RECIPE : TASTE OF SOUTHERN



Mama’s Icebox Fruitcake Recipe : Taste of Southern image

My mother made one of these Icebox Fruitcakes almost every year for us at Christmas. Prepare the dry ingredients first, then melt the marshmallows with milk. Stir everything together, press into a dish and refrigerate overnight. It's easy.

Provided by Steve Gordon

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 12

Number Of Ingredients 9

½  lb. Pecans, chopped
½  lb. English Walnuts, chopped
½  lb. Brazil Nuts, chopped
½  lb. Raisins, chopped
1  10z bag Miniature Marshmallows
½  lb. Graham Crackers, crushed
1  can Evaporated Milk, 12 ounce
½  cup Sweetened Flake Coconut
½  cup Maraschino Cherries with juice, chopped

Steps:

  • Prepare all the dry ingredients ahead of time as directed.
  • Chop the pecans, walnuts, brazil nuts, and raisins as needed.
  • Crush or chop the graham crackers.
  • Chop the maraschino cherries, saving the juice. Set aside for now.
  • Place the chopped nuts in a large mixing pan.
  • Add the chopped graham crackers.
  • Add the coconut.
  • Mix dry ingredients together to fully combine.
  • Place the marshmallows in a medium size sauce pot.
  • Add the milk.
  • Place the pot over Medium Low heat on your stove top.
  • Constantly stir this mixture until the marshmallows are fully melted.
  • Pour the marshmallow mixture over the crushed nuts and graham crackers.
  • Add the chopped cherries with juice.
  • Mix well, until fully combined.
  • Lightly butter a 9 x 13 x 2 casserole type dish or pan.
  • Place the mixture in the dish, spread evenly and press firmly.
  • Store in refrigerator until ready to serve.
  • Enjoy!

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