No Bake Fruit Cake

Crush the graham crackers into fine crumbs by placing them in a sealed bag and breaking with a rolling pin or mallet, then pour the crumbs into a large mixing bowl.

Chop the walnuts and pecans into bite-sized pieces, then add them to the bowl with the graham cracker crumbs.

Coarsely chop the dark raisins, light raisins, currants, figs, and dates, then fold them into the nut and cracker mixture.

Drain the maraschino cherries and green cherries, pat them dry with paper towels, chop them coarsely, and add them to the mixture.

Pour the sweetened condensed milk over the fruit and nut mixture, then fold everything together gently but thoroughly until all ingredients are evenly coated.

Add the miniature marshmallows to the mixture and fold gently to distribute them throughout without crushing them.

Press the mixture firmly into a loaf pan or round mold lined with parchment paper, ensuring even packing and smooth top.

Cover the pan with plastic wrap and refrigerate for at least 2 hours until the cake is firm and set.

Invert the cake onto a cutting board, remove the parchment paper, and slice into individual portions using a sharp knife wiped between cuts.

Serve chilled or at room temperature, storing any leftovers in an airtight container in the refrigerator for up to one week.