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This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever. In a large bowl mix the candied cherries, chopped pecans, sweetened condensed milk, coconut milk, flaked coconut, raisins, vanilla, and crushed vanilla wafers. Batter will be very stiff.
Mom’s Refrigerator Fruitcake (it’s not THAT kind of fruitcake!) Refrigerated, non-baked, non-traditional fruitcake, with pecans, cherries, pineapple, marshmallows, and graham crackers.
To make the fruitcake, melt 2 cubes (1 cup) of butter in a large, heavy bottomed stock pot. Once butter has melted, add a 16 ounce bag of marshmallows, and cook on medium low, stirring frequently until melted. Time To Add In All The GOOD Stuff! When the marshmallows have fully melted, remove the pan from the heat.
I find it really helpful to butter my fingers to help pack it in. Cover Mom’s refrigerator fruitcake with plastic wrap, and refrigerate at least 12 hours or overnight, to solidify the loaves. After refrigerating, carefully pull the fruitcake out of the pans and remove the foil.
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