Ice Box Fruitcake Recipe sent By: Linda D. "This is a recipe that my grandmother and I used to make. It's really the only kinda fruitcake I truly love." INGREDIENTS Combined in large bowl and mix well 12 oz. box vanilla wafers, crushed 1 c. coconut 10 candied cherries, chopped 1/8 lb. candied pineapple, chopped 3 c. pecans, chopped Also add raisins, if desired. Melt in top of double boiler: 8 large marshmallows Add to melted marshmallows and mix well: 1 can sweetened condensed milk Remove from heat and pour onto wafer mixture. Mix well. If desired, pour 1/4 to 1/2 cup of any good sweet wine - scuppernong, blackberry, pear, etc. When cool enough to handle, form into "logs" and wrap in waxed paper. Chill at least 24 hours before serving -- the longer the chilling, the better. Serving Suggestions Slice into 1/2" slices and arrange on small platter. Best served cold. Can be made 2 weeks in advance. The more wine added, the better, in my opinion. Homemade scuppernong wine is the best, but a sweet blackberry wine works well, also.