Who says fruit cake is yucky?

Not this Ice Box Fruit Cake. It's some good eatin'.

Now to me, it's kind of pain to make-but Larry's aunt makes it every year and sends some home with me, so I get to eat it every year without making it. Score!

Ice Box Fruit Cake

1 1/2 cups coconut

1 pound raisins (golden or regular)

4 cups pecan halves

1 large bottle marachino cherries (cut in half, drain on paper towel and blot)

1 box vanilla wafers (crushed fine)

1 bag miniature marshmallows

1 can sweetened condensed milk

Melt marshmallows with the sweetened condensed milk in a double boiler. Combine all remaining ingredients together, pour melted mixture over, mixing very well. Prepare 2 bread pans by lining with waxed paper, greased with butter. Shape cake into pans pressing firmly. Refrigerate after cutting. Can be kept 4-6 weeks in fridge. Keep sealed in plastic wrap. Makes two loaf pans.

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And don't forget the reason for the season-JESUS!