Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Strawberry Cheesecake Salad
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- #44156
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 packages (3 ounce size) strawberry flavored gelatin
1 cup boiling water
2 packages (10 ounce size) frozen sliced strawberries, partially thawed
1 can (20 ounce size) crushed pineapple, drained
3 medium bananas, mashed
1/2 cup walnuts or pecans, coarsely chopped
2 packages (10.5 ounce size) unbaked cheesecake mix
directions
Dissolve gelatin in boiling water, stir in fruit and nuts. Pour 1/2 of gelatin mixture into a 13 x 9 x 2-inch pan or I use 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.
added by
souschefmiasfood
nutrition data
234 calories, 14 grams fat, 26 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
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