Fruit Salad Cheesecake
Ingredients:
For the Crust:
1 1/2 cups vanilla wafer crumbs
2 tablespoons butter, melted
For the Filling:
1 (20 oz.) can crushed pineapple, drained
3/4 cup granulated sugar
1/2 cup cold water
2 envelopes unflavored gelatin
1 (8 oz.) package cream cheese, cubed
1 1/2 cups halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
1/2 cup finely chopped pecans
2 cups whipped topping
Directions:
Prepare the Crust:
In a mixing bowl, combine the vanilla wafer crumbs and melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Set aside.
Make the Filling:
In a saucepan, cook the drained crushed pineapple with granulated sugar over medium heat.
In a small bowl, dissolve the gelatin in cold water. Add the dissolved gelatin to the pineapple mixture and reduce the heat.
Stir in the cubed cream cheese until the mixture is smooth. Remove from heat and let it cool slightly.
Once cooled, gently fold in the halved grapes, mandarin oranges, chopped maraschino cherries, and finely chopped pecans.
Finally, fold in the whipped topping until well combined.
Assemble:
Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Chill in the refrigerator overnight to set.
Serve:
Once set, carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Prep Time: 30 minutes
