PAULA DEEN'S ICEBOX FRUITCAKE

1 can (14-oz) sweetened condensed milk
1 bag (16-oz) miniature marshmallows
1 box (16-oz) graham crackers, crushed to crumbs
4 cups chopped pecans
1 can (3.5-oz) flaked coconut (1 1/3 cups)
2 (8-oz each) packages chopped dates
1 jar (16-oz) maraschino cherries, well drained and halved
1/2 cup bourbon

Spray 10 mini loaf pans with nonstick cooking spray; set aside.

In a 2-qt saucepan, heat the milk and marshmallows together over low heat. Stir constantly to prevent scorching until marshmallows are melted. Remove from the heat.

Combine cracker crumbs, pecans, coconut, dates, and cherries in a large bowl.

Add bourbon to the milk mixture; pour over crumb mixture. Using your hands, mix well. Scoop mixture evenly into the prepared pans; press down firmly to mold into the pans. Cover with plastic wrap and refrigerate 2 days or longer before serving.

file photo used for reference only