Fruit Salad Cheesecake

Cassie *


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

★★★★★ 4 votes
30 Min


1 can(s)
(20 ounces) crushed pineapple, drained
1 c
envelopes unflavored gelatin
1/2 c
cold water
1 pkg
(8 ounces) cream cheese, cubed
2 Tbsp
butter, melted
2 c
halved seedless grapes
1 can(s)
(11 ounces) mandarin oranges, drained
1 1/2 c
crushed crisp macaroons
1 jar(s)
(10 ounces) maraschino cherries, drained and chopped
1/2 c
finely chopped pecans or walnuts
2 c
whipped topping

How to Make Fruit Salad Cheesecake


  • 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.
  • 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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About Fruit Salad Cheesecake

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