Cheesecake And Fruit Jello Salad Recipes

Steps:

• Dissolve gelatins in boiling water.
• Chill until slightly thickened.
• Stir in fruit and nuts.
• Pour half of mixture into a 13" x 9" x 2" pan or decorative mold.
• Chill until firm.
• Prepare cheesecake filling according to package directions. (Reserve graham cracker crumbs included in the cheesecake mix for other uses.).
• Spoon cheesecake filling over congealed fruit mixture.
• Spoon remaining half of gelatin mixture over filling and chill until firm.

Steps:

• Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
• Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.

Steps:

• 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.