Fruit Salad Cheesecake
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- 1 1/2
- vanilla wafers
- 2 Tbsp
- butter, melted
- 1 c
- (20 oz) crushed pineapple, drained
- 3/4 c
- 1/2 c
- cold water
- envelopes unflavored gelatin
- 8 oz
- cream cheese, cubed
- 1 1/2 c
- halved seedless grapes
- 1 can(s)
- mandarin oranges, drained and cut in half (11 oz)
- 1 jar(s)
- maraschino cherries, drained and roughly chopped
- 1/2 c
- finely chopped pecans
- 2 c
- cool whip
1in a small bowl, combine vanilla wafer crumbs and melted butter.
2press into the bottom of a 9 inch spring form pan coated with nonstick cooking spray. set aside.
3in a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
4place cold water in a small bowl and sprinkle with gelatin, let stand for 1 minute.
5stir gelatin mixture into the warm pineapple mixture. reduce heat to low and add cubed cream cheese.
6cook and stir until cream cheese is melted and the mixture is well blended. remove from heat and cool completely.
7stir in grapes, mandarin oranges, cherries and pecans into the cooled cream cheese mixture.
8fold in the cool whip. pour into prepared pan. cover and refrigerate overnight.