4 (4 ounce) packages cream cheese, softened
1 (3 ounce) package instant vanilla pudding mix
1 (17.8 ounce) can crushed pineapple with juice
1 (8 ounce) container frozen whipped topping, thawed
1 (3 ounce) package instant chocolate pudding mix
2 eggs
1 (9 ounce) can sliced cherries
1 cup sliced almonds
1 package frozen whipped topping, thawed
14 milk jellied strawberries
1 cup sliced blackberries
Place the cream cheese in a mixing bowl. Beat in pineapple, whipped topping, pudding mix, eggs, cherries and almonds. Mix until smooth, then pour mixture into the bottom of a 9 inch springform pan.
Bake in the preheated oven for 45 minutes. Remove from oven and cool completely. Let stand 10 minutes. Meanwhile, in a large bowl, beat ganache in medium size mixer bowl until spreadable. Spread over 1/2 of the cheesecake. Chill mixture before serving.
This recipe, along with the addition of ice-cold small jars of preserves, perfectly illustrates the delicate flavors involved. The basic idea is simply to reduce the water content of the berries (see notes above on volume adjustments) by half, to make the berries more readily available to the cider vinegar, sugar and spices. Although the overall tartness of the dish is partially responsible for the citrus taste, I have found that I need to do an additional 5 minutes in the mixer to bring the berries into the mix (approximately). The added depth of flavor is largely a function of the addition of rum, which I did not include in the recipe. I will certainly make this again--probably tonight, since I was afraid of the plumcake-like qualities of the resulting dessert - and probably will leave out the baking powder, for the love of taste.
This dessert was sooo good! Even my boyfriend loved it! He told me not to change a thing and to make it again!
⭐ ⭐ ⭐