fruit salad cheesecake
(4 ratings)
This is sooooo good. I have been requested to make this over and over again. I am making it for Church this coming Sunday at many's request. The Macaroon crust on this dessert is delicious.. Taste of Home Feb/2005
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(4 ratings)
yield
12 serving(s)
prep time
30 Min
Ingredients For fruit salad cheesecake
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1 can(20 ounces) crushed pineapple, drained
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1 csugar
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2envelopes unflavored gelatin
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1/2 ccold water
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1 pkg(8 ounces) cream cheese, cubed
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2 Tbspbutter, melted
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2 chalved seedless grapes
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1 can(11 ounces) mandarin oranges, drained
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1 1/2 ccrushed crisp macaroons
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1 jar(10 ounces) maraschino cherries, drained and chopped
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1/2 cfinely chopped pecans or walnuts
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2 cwhipped topping
How To Make fruit salad cheesecake
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1In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
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2In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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