Fruit Salad Cheesecake
1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted
1 (20 oz.) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavored gelatin
1 (8 oz.) package cream cheese, cubed
1 1/2 c. halved 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 c. finely chopped pecans
2 c. cool whip
For the Crust:
In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch springform pan coated with nonstick cooking spray; set aside.
For the Filling:
In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
Place cold water in a small bowl and sprinkle with gelatin; let stand for 1 minute. Stir gelatin mixture into the warm pineapple mixture.
Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.
Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.