Servings: 8 people
Calories: 220kcal
Cost: $15.00
Equipment
- 9-inch springform pan
- Small mixing bowl
- Saucepan
- Spatula
- Measuring cups and spoons
- Plastic wrap
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 2 tbsp melted butter
- 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 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 (such as Cool Whip)
Instructions
- In a small bowl, mix vanilla wafer crumbs with melted butter until resembling wet sand. Press into a 9-inch springform pan and set aside.
- In a saucepan, cook drained crushed pineapple with sugar over medium heat for about 5 minutes, until sugar is dissolved.
- Sprinkle gelatin over cold water in a bowl; let sit for 1 minute. Stir into hot pineapple mixture until dissolved.
- Reduce heat and add cubed cream cheese, stirring until melted and smooth. Allow to cool completely.
- Stir in grapes, mandarin oranges, cherries, and pecans. Gently fold in whipped topping until combined.
- Pour the mixture into the crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, to set.
Notes
To enhance the flavor, add a teaspoon of vanilla extract to the cream cheese mixture before cooling. Use fresh fruits alongside canned ones for a unique flavor profile. Make sure to drain your canned fruits thoroughly to avoid a soggy crust. Store tightly covered in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 220kcal | Carbohydrates: 35g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 150mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 2mg
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