Ingredients:

  • 16 oz vanilla wafers, finely crushed
  • 14 oz sweetened condensed milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 cups toasted pecans, chopped
  • 1 cup candied red and green maraschino cherries, halved and patted dry
  • 1 cup golden raisins
  • 1/2 cup candied pineapple tidbits
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsweetened shredded coconut

Instructions:

  1. Pulse the wafers in a food processor until they are mostly fine crumbs. Note: Leaving a few small chunks adds a lovely shatter to the final bite.
  2. Bake the 2 cups of pecans at 175°C for 8 minutes until fragrant and slightly darkened.
  3. Toss the wafer crumbs, toasted pecans, 1 cup golden raisins, 1/2 cup pineapple, cinnamon, and salt in your massive bowl.
  4. Halve the 1 cup of cherries and pat them dry with a paper towel. Note: This prevents the bleeding cherry look.
  5. Warm the 1/2 cup unsalted butter until completely liquid but not bubbling.
  6. Pour the melted butter and the 14 oz sweetened condensed milk over the dry ingredients.
  7. Use a heavy spoon or clean hands to mix until every crumb looks wet and glossy.
  8. Turn the mixture onto parchment paper and form a log about 8cm in diameter.
  9. Sprinkle the 1/2 cup unsweetened shredded coconut over the log and press gently so it adheres.
  10. Wrap tightly in plastic and refrigerate for 24 hours until firm enough to slice cleanly.