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Strawberry Cheesecake Salad
2 (3 ounce) boxes strawberry gelatin
1 cup boiling water
2 (10 ounce) packages frozen sliced strawberries, partially thawed
1 (20 ounce) can crushed pineapple, drained
3 medium bananas, mashed
1/2 cup walnuts or pecans, coarsely chopped
2 (10 1/2 ounce) packages unbaked cheesecake mix
Dissolve gelatin in boiling water; stir in fruit and nuts.
Pour 1/2 of gelatin mixture into a 9 x 13 x 2-inch pan or a large glass bowl; chill until firm.
Store remaining gelatin mixture at room temperature.
Prepare cheesecake filling according to package directions; reserve graham cracker crumbs for other uses.
Spoon cheesecake filling over congealed fruit mixture.
Spoon remaining gelatin mixture over filling and chill until firm.
Yield: about 18 servings
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