Ingredients
1 can (20 ounces) crushed pineapple, drained1 cup sugar1/2 cup cold water2 envelopes unflavored gelatin1 package (8 ounces) cream cheese, cubed1-1/2 cups crushed crisp macaroons2 tablespoons butter, melted2 cups halved seedless grapes1 can (11 ounces) mandarin oranges, drained1 jar (10 ounces) maraschino cherries, drained and chopped1/2 cup finely chopped pecans or walnuts2 cups whipped topping
Preparation
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.
