Fall Cheesecake Fruit Salad
This Fall Cheesecake Fruit Salad is so easy to put together. It is the perfect easy Thanksgiving dessert that guests are sure to rave about!
Servings: 8 servings
Calories: 276kcal
Cost: $10
Ingredients
- 8 ounces whipped topping such as Cool Whip
- 8 ounces cream cheese softened to room temperature
- 1 box instant cheesecake mix about 3.4 ounces
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 2 medium apples chopped (green or red)
- ⅓ cup pecan pieces
- ¼ cup graham cracker crumbs
Instructions
- Begin by adding your pecan pieces to a baking sheet lined with parchment paper (not wax paper) or grease it well. Toast your pecans at 350° F for about five minutes.
- Next, in a large bowl combine the cream cheese, whipped topping (Cool Whip), instant cheesecake mix, nutmeg, and cinnamon. Mix until everything is well combined and creamy.8 ounces whipped topping, 8 ounces cream cheese, 1 box instant cheesecake mix, ¼ teaspoon cinnamon, 1 pinch nutmeg
- Fold in your chopped apples. Top with pecans and graham cracker crumbs.2 medium apples, ⅓ cup pecan pieces, ¼ cup graham cracker crumbs
Notes
Tips: If you'd like a creamier fruit salad you can add in some vanilla coffee creamer or a small container of vanilla yogurt.
Storage: Store any leftover fruit salad in an airtight container in your fridge. It will be good for up to four days after making.
Any nutritional information is an estimate by online calculators. Please verify using your own data.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 429IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 0.3mg