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Today is October 29, 2020

Fruit Salad Cheesecake

Breads & Desserts


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


Combine macaroon crumbs and butter. Press into bottom of a greased 9-inch springform pan. Set aside. Cook pineapple and sugar over medium heat for 5 minutes. Sprinkle gelatin in water and let stand 1 minute. Stir into pineapple mixture. Reduce heat to low and add cream cheese. Cook until cream cheese is melted. Remove from heat and let cool completely. Stir in grapes, oranges, cherries and nuts. Fold in whipped topping. Press into prepared pan. Cover and refrigerate overnight. Remove sides from pan before serving. Yield: 12 servings

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