11 - 20 of 95 for no bake fruit cake
Line a 5-cup ... additional nuts and fruits if desired. Cover ... refrigerator 2 days before slicing. Keep in a cool place. Makes 2 1/2 pound fruit cake.
Combine graham cracker crumbs, nuts and cherries; mix well. Add coconut and raisins; mix well. Heat milk, sugar and butter until butter melts. Pour ...
Bake 1 box Betty Crocker honey spice cake mix. Use package ... large pan. Add fruit to crumbled cake. ... refrigerator at least 24 hours. Keep cake refrigerated.
Cook and stir ... stir in all fruits until well blended. ... mixture. Press firmly into loaf pan or ring mold. Refrigerate. Makes approximately 3 pounds.
Mix in large ... (crushed), raisins, mixed fruit, nuts and ... paper. Wrap lightly in foil. Sprinkle twice a week with brandy. Best made 1 week before needed.
Crush wafers fine. Mix fruit, nuts and milk. Mix well. Then mix in crushed wafers. Mold and chill.
Put milk into ... into paper bag. Crush with rolling pin. Mix crumbs with raisins, mixed candied fruit and nuts. Add marshmallow mixture and blend well.
Combine all ingredients and pour into loaf pan. Bake for 2 hours in 275 degree oven.
Crush crackers fine. ... cracker box with wax paper. Pack cake mix in box and tape or tie up and place in refrigerator 24 hours. Makes 5-pound fruit cake.
Cream butter and ... to nuts and fruit mixture. Mix with ... in lined tube pan with brown greased paper. Bake 15 minutes. Let cool. I wrap in saran wrap.
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