Publisher Photo
Publisher Photo
These great cookies will be the favorite of the holiday season. Family and guests will be requesting the recipe.—Lana Rulevish, Ashley, Illinois
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 6 tablespoons butter, melted
  • 4 cups crushed vanilla wafers (about 120 wafers)
  • 3/4 cup halved green candied cherries
  • 3/4 cup halved red candied cherries
  • 1/2 cup chopped candied pineapple
  • 3/4 cup chopped dates
  • 1 cup pecan halves
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract

Directions

Pour melted butter in a 15x10x1-in. baking pan. Sprinkle evenly with wafer crumbs. Arrange cherries, pineapple, dates and pecans evenly over the crumbs; press down gently. Combine milk and vanilla; pour over fruit. Bake at 350° for 20-25 minutes. Yield: about 6 dozen.
Originally published as Fruitcake Squares in Country Woman November/December 1992, p35

Nutritional Facts

2 each: 167 calories, 7g fat (2g saturated fat), 10mg cholesterol, 80mg sodium, 26g carbohydrate (19g sugars, 1g fiber), 2g protein.

  • 6 tablespoons butter, melted
  • 4 cups crushed vanilla wafers (about 120 wafers)
  • 3/4 cup halved green candied cherries
  • 3/4 cup halved red candied cherries
  • 1/2 cup chopped candied pineapple
  • 3/4 cup chopped dates
  • 1 cup pecan halves
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  1. Pour melted butter in a 15x10x1-in. baking pan. Sprinkle evenly with wafer crumbs. Arrange cherries, pineapple, dates and pecans evenly over the crumbs; press down gently. Combine milk and vanilla; pour over fruit. Bake at 350° for 20-25 minutes. Yield: about 6 dozen.
Originally published as Fruitcake Squares in Country Woman November/December 1992, p35

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