Fruit Salad Cheesecake
I have enjoyed this recipe since the 1960s, when my in-laws' dear neighbor shared it. Similar to a fruit fluff, this yummy dessert has a macaroon crust and plenty of fruit and nuts in the filling.
- Pamela O'Brien
Greenville, Michigan12 ServingsPrep: 30 min. + chilling
Ingredients
- 1 can (20 ounces) crushed pineapple, drained
- 1 cup sugar
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
- 1 package (8 ounces) cream cheese, cubed
- 1-1/2 cups crushed crisp macaroons
- 2 tablespoons butter, melted
- 2 cups halved seedless grapes
- 1 can (11 ounces) mandarin oranges, drained
- 1 jar (10 ounces) maraschino cherries, drained and chopped
- 1/2 cup finely chopped pecans or walnuts
- 2 cups whipped topping
Directions
- In 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.
- In 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. Yield: 12