How Do You Prepare Paula Deen's Icebox Fruitcake?

To make Paula Deen's icebox fruitcake, you need milk, marshmallows, graham crackers, pecans and flaked coconut. You also need chopped dates, maraschino cherries and bourbon. First, heat the milk, and melt the marshmallows in a saucepan together with the milk. Then, mix all of the ingredients in a bowl, and spread it firmly into a greased pan. Refrigerate it for two days or longer before serving.

To make 10 mini loaves of Paula Deen's icebox fruitcake, start by spraying 10 mini loaf pans with vegetable oil cooking spray. In a 2-quart saucepan, heat a 14-ounce can of condensed milk and a 16-ounce bag of miniature marshmallows together over low heat. Stir constantly until the marshmallows are melted, then remove the mixture from the heat. Combine a 16-ounce box of graham cracker crumbs, 4 cups of chopped pecans, 1 1/3 cups of flaked coconut, a 16-ounce package of chopped dates and a 16-ounce jar of well-drained, halved maraschino cherries into a large bowl. Next, pour 1/2 cup of bourbon into the milk mixture, and then pour the milk mixture into the bowl with the other ingredients. Mix the ingredients well with your hands. Then, scoop the mixture into the prepared pans, and press down firmly to mold them. Finally, refrigerate the loaves for two days or longer before serving.