One word for this meal: tasty!

Ice box fruitcake is a nostalgic treat that reminds me of holiday gatherings at my grandmother's house. This no-bake dessert is perfect for those who want to enjoy the rich flavors of fruitcake without the hassle of baking. Made with crushed vanilla wafers, this version is dense, crumbly, and delightfully chunky, making it a unique addition to any festive table. It's a great recipe to prepare ahead of time, allowing you to focus on other holiday preparations.

This ice box fruitcake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside a warm mug of spiced cider or a glass of eggnog. It also complements a cheese platter, adding a sweet contrast to savory cheeses.

Servings: 12

2 cups crushed vanilla wafers
1 cup chopped nuts (pecans or walnuts work well)
1 cup mixed candied fruit
1 cup raisins
1 cup sweetened condensed milk
1 teaspoon vanilla extract

In a large mixing bowl, combine the crushed vanilla wafers, chopped nuts, candied fruit, and raisins.

Pour in the sweetened condensed milk and vanilla extract, stirring until all ingredients are well combined.

Line a ring-shaped mold or bundt pan with plastic wrap, leaving enough overhang to cover the top.

Press the mixture firmly into the prepared mold, ensuring it is evenly distributed.

Cover the top with the overhanging plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld and the cake to set.

Once set, remove from the mold, slice, and serve.

For a tropical twist, substitute the raisins with dried pineapple or mango. You can also add a splash of rum or brandy to the mixture for a more traditional fruitcake flavor. If you prefer a less sweet version, reduce the amount of candied fruit and add more nuts. For a nut-free option, replace the nuts with additional crushed vanilla wafers or graham crackers.