fruit salad cheesecake
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
prep time
30 Min
cook time
method
---
yield
12 serving(s)
Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup sugar
- 2 - envelopes unflavored gelatin
- 1/2 cup cold water
- 1 package (8 ounces) cream cheese, cubed
- 2 tablespoons butter, melted
- 2 cups halved seedless grapes
- 1 can (11 ounces) mandarin oranges, drained
- 1 1/2 cups crushed crisp macaroons
- 1 jar (10 ounces) maraschino cherries, drained and chopped
- 1/2 cup finely chopped pecans or walnuts
- 2 cups whipped topping
How To Make fruit salad cheesecake
-
Step 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.
-
Step 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.
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