Refrigerator Fruitcake

Somebody gave my mom this recipe back in the 1950's, I believe. She made it every Christmas and everyone we knew loved it because it didn't have that "weird stuff" in it. Now, when I make it, I mold it in those small loaf pans and I get the same reaction! Hope you enjoy it as much as we always have!! Cooking time is refrigeration time. We use red and green cherries and yellow (or natural) pineapple

• Ready In: 73 hrs
• Serves: 16

Ingredients

• 1 (12 ounce) can evaporated milk (Carnation or Pet)
• 16  ounces marshmallows
• 2  cups  candied cherries, halved
• 4  slices  candied pineapple, diced
• 3  cups pecans, chopped
• 1 (16 ounce) box  fig-filled cookies, chopped
• 1 (12 ounce) box dates, chopped
• 1  teaspoon allspice
• 1  teaspoon ground cinnamon
• 1 (16 ounce) box graham crackers, finely crushed
• 1 (16 ounce) box dark raisins

Directions

1. Heat milk and marshmallows to boiling point. Stir.
2. In a large bowl, mix well the cherries, pineapple, pecans, fig newtons, dates, spices, graham cracker crumbs and raisins.
3. Pour hot milk and marshmallows into dry ingredients. Mix well and pack into containers.
4. Let stand in refrigerator for 3 days before turning out.
5. Unmolding is easier if you line container(s) with waxed paper.