Fruit Fridge Cake Squares No Bake Food

ICEBOX FRUITCAKE

Steps:

• Finely crush graham crackers and coarsely chop pecans and drained cherries.
• Combine all ingredients in a large mixing bowl and mix well.
• Turn out into a lightly buttered 9x13 baking dish and press flat into the pan with your hands. Chill for at least 6 hours.

NO-BAKE CREAMY LIME REFRIGERATOR CAKE

Steps:

• Gather the ingredients.
• Mix the freshly-squeezed lime juice, the evaporated milk, and the condensed milk thoroughly, either in a blender , with an electric mixer or with a vigorously-wielded whisk.
• Cover the bottom of a 9-inch round baking pan (or another shape of similar volume-see notes below) with a layer of Maria cookies. Feel free to break some of the cookies to fit into nooks and crannies, but don't obsess over this; as long as the bottom of the pan is reasonably covered, you're good.
• Pour about one-fifth of the milk/juice mixture over the cookies, spreading it out evenly with a spoon or rubber spatula.
• Gently place another layer of cookies over this. Follow that by about a fourth of the remaining milk mixture. Repeat layering of cookies and mixture until these ingredients run out, making sure to end with a creamy layer.
• If you would like to decorate your cake, grate a little lime peel (green part only, no pith) over the top.
• Gently tap the dish on the table or counter a few times to eliminate any big air bubbles and settle the layers. Cover with plastic wrap or a lid and refrigerate overnight or for at least 6 hours.
• To serve, cut cake into wedges or squares and use a spatula to remove each piece from the pan. The once-dry cookies will have absorbed most of the liquid, turning everything into a moist cake-like block of creamy citrus goodness.
• Enjoy!

NO BAKE FRUITCAKE BY PAULA DEEN

Steps:

• Spray 10 mini loaf pans with vegetable oil cooking spray.
• In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
• Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
• Remove the mixture from the heat.
• Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
• Add the bourbon to the milk mixture and pour over the crumb mixture.
• Mix well with your hands.
• Scoop the mixture into the prepared pans and press down firmly to mold into shape.
• Refrigerate for 2 days.

NO BAKE FRUITCAKE

Steps:

• 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. Place into pan and store in the refrigerator.

GRANMAMA'S UNCOOKED (NO BAKE, NO COOK) FRUITCAKE

Steps:

• Crush the graham crackers into fine crumbs.
• Granmama's recipe calls for "puffed" raisins. To puff them, soak in hot water for 30 minutes.
• Chop the nuts; drain and cut cherries in half (if they are whole).
• Melt marshmallows in milk.
• Mix all ingredients together.
• Pack into regular sized loaf pan.
• Refrigerated overnight and cut with a hot knife.
• Coconut is an optional ingredient.
• Cook time is refrigeration time.

FRUIT FRIDGE CAKE SQUARES - NO BAKE

Steps:

• Melt margarine.
• Add sugar and mixed dried fruit.
• Boil gently for 10 minutes on low heat, stirring it so that it doesn't burn.
• Remove from heat and add vanilla extract and beaten egg, stirring all the while so egg doesn't curdle.
• Gently fold in the broken cookies.
• Press into a 9" x 9" square pan.
• Refrigerate and cut into squares when completely cool.
• Store in the fridge.

MOIST FRUITCAKE

Steps:

• Place dried fruit, golden syrup, brandy and rind in a large bowl cover and stand overnight.
• Grease a deep 20cm square cake pan, line with 3 layers of paper, allow paper to come 5cm above the sides of the pan.
• Cream butter and sugar in small bowl with electric mixer until creamy, Add eggs one at a time, beat well between each addition. The mixture may curdle but this will not affect the end result.
• Add soaked fruit, flour and mixed spice to butter mixture and mix thoroughly.
• Spoon mixture into pan and drop pan onto bench to settle contents.
• Bake at 140°C for 4 hours turning pan a quarter turn several times through the cooking time to allow it to cook evenly,.
• If the cake starts to over brown on top, cover lightly with foil.
• Remove cake from oven when cooked and brush top with extra brandy, allow to cool in pan.
• When cool remove from pan and wrap in clear plastic and store in a airtight tin or wrap in foil.

CHOCOLATE FRIDGE CAKE

Steps:

• Break the biscuits into small pieces and put in a large bowl.
• Add in both kinds of nuts and the cherries and stir to mix.
• Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
• You may have to give it a stir or two to combine the ingredients.
• Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
• Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
• Spoon the mixture into the loaf pan.
• You may have to use the back of the spoon to pack it down.
• Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
• Place in the fridge for two hours to cool, then take out and slice.
• For a special touch, dust with cocoa powder.

APRICOT AND COCONUT NO-BAKE SQUARES

Steps:

• Line base of a 18cm x 28cm pan with baking paper.
• Put the cookies in a food processor or blender and grind to crumbs.
• Combine the crumbs with the chopped apricots and coconut in a bowl.
• Pour the condensed milk into a medium saucepan and add the butter.
• Stir over a medium heat until butter is melted and ingredients are combined.
• Pour into dry ingredients and mix thoroughly.
• Press mixture into pan and refridgerate until set.
• Melt the milk chocolate chips gently in a microwave on a low setting.
• Spread melted chocolate over the top of the squares and allow to set.
• Once chocolate is set, cut into squares or bars to serve.