PAULA DEEN'S ICEBOX FRUITCAKE

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

Spray 10 mini loaf pans with vegetable oil cooking spray.

In a 2-quart saucepan, heat the condensed 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. Set aside.

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

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 two days or longer before serving.

Makes 10 mini loaves