Frozen Cheesecake Salads Recipe


MethodMain Ingredient


 Cheesecake mix11 Ounce (1 Package)
 Canned crushed pineapple8 1⁄4 Ounce (1 Can)
 Milk1 Cup (16 tbs)
 Cranberries1 Cup (16 tbs), chopped
 Walnuts1⁄2 Cup (8 tbs), chopped
 Pitted dates1⁄2 Cup (8 tbs), snipped

Nutrition Facts

Serving size: Complete recipe

Calories 2175 Calories from Fat 578

% Daily Value*

Total Fat 67 g102.9%

Saturated Fat 27.9 g139.7%

Trans Fat 0 g

Cholesterol 22.6 mg

Sodium 2098.7 mg87.4%

Total Carbohydrates 362 g120.6%

Dietary Fiber 16.8 g67.2%

Sugars 265.6 g

Protein 47 g94.2%

Vitamin A 6.3% Vitamin C 26%

Calcium 93.2% Iron 14.3%

*Based on a 2000 Calorie diet


Set aside graham cracker crumb portion of cheesecake mix for another use.
In small mixing bowl blend together dry cheesecake mix, undrained pineapple, and milk.
Beat till slightly thickened.
Fold in chopped cranberries, nuts, and dates.
Spoon the mixture into 8 to 10 paper bake-cup-lined muffin pans.
Cover and freeze till firm.
Peel off paper and serve.