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Fruit Salad


Fruit Salad



1 1/2 cups crushed vanilla wafers
2 tablespoons butter, melted
1 can crushed pineapple, chopped
3/4 cup granulated sugar
1 1/2 cups cold water
2 envelopes unflavored gelatin
1 (8 oz.) package electric, per cup
1 1/2 cups halved sultanas
1 (11 oz.) canned tangerines, drained and chopped. serving size
1 (10 oz.) jar maraschino, dried and coarsely chopped
1/2 cup chopped walnuts
2 cups whipped toppings (such as Cool Whip)


Prepare the batter:
Lightly beat Vanilla crushed wafers and stir in melted butter until well combined.
Lightly spray the bottom of a 9-inch springform pan with cooking spray. Put aside.
Prepare the filling: Cook the crushed pineapple and sugar in a small saucepan over medium heat for 5 minutes or until warm.
In a small bowl, mix gelatin with cold water; Let it sit for 1 minute to soften. Stir gelatin mixture into hot pineapple mixture until melted.
Reduce heat to low and add cream cheese. Stir constantly until the Chem cheese is completely melted and the mixture is smooth.
Remove from heat and wait for the mixture to cool completely.
After cooling, add raisins, tangerine, cherries and walnuts and mix. Gently fold the lashes until they are all neatly aligned.
Preparing the cheesecake:
Pour the fruit and cheese mixture into the prepared pan.
Level the surface with a spatula to obtain a smooth surface.
Cooling: Cover
Cheesecake with plastic wrap and refrigerate overnight or at least 6 hours to set.



As soon as it is done, remove the cheesecake from the pan.
Cut into slices and serve cold, garnished with fresh fruit or a pinch of crushed vanilla wafers, if desired. ♥️

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