Ingredients with Measurements:
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 package (16 oz) gingersnap cookies, crushed
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1/2 cup chopped pecans
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Rubber spatula
- Serving bowl
Step-by-step instructions:
1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the heavy whipping cream, powdered sugar, vanilla extract, cinnamon, ginger, nutmeg, and cloves. Beat until well combined and fluffy.
3. Fold in the crushed gingersnap cookies, crushed pineapple, mandarin oranges, and chopped pecans.
4. Cover and refrigerate for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Refrigeration time: 2 hours
Temperature:
- Refrigerate at 40°F or below
Serving size:
- 8 servings
Nutritional information:
- Calories per serving: 540
- Total fat: 33g
- Saturated fat: 15g
- Cholesterol: 75mg
- Sodium: 390mg
- Total carbohydrates: 58g
- Dietary fiber: 2g
- Sugars: 41g
- Protein: 5g
Substitutions for ingredients:
- Instead of gingersnap cookies, you can use vanilla wafers or shortbread cookies.
- Instead of crushed pineapple, you can use diced fresh pineapple or canned peaches.
- Instead of mandarin oranges, you can use fresh orange segments or canned fruit cocktail.
- Instead of pecans, you can use walnuts or almonds.
Variations:
- Add 1 cup of mini marshmallows for a sweeter salad.
- Use pumpkin pie spice instead of individual spices for a shortcut.
- Add 1/2 cup of shredded coconut for a tropical twist.
Tips and tricks:
- Crush the gingersnap cookies in a food processor or place them in a zip-top bag and crush them with a rolling pin.
- Make sure the cream cheese is softened before beating it to prevent lumps.
- Drain the canned fruit well to prevent the salad from becoming too watery.
- For a smoother texture, use a hand mixer or stand mixer instead of a whisk.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a clear glass bowl to show off the layers.
- Garnish with a sprinkle of cinnamon or a dollop of whipped cream.
Garnishes:
- Whipped cream
- Cinnamon
- Chopped nuts
- Fresh fruit
Pairings:
- This salad pairs well with grilled chicken or pork.
Suggested side dishes:
- Roasted vegetables
- Green salad
- Dinner rolls
Troubleshooting advice:
- If the salad is too thick, add a splash of milk or cream to thin it out.
- If the salad is too thin, add more crushed cookies or chopped nuts to thicken it up.
Food safety advice:
- Keep the salad refrigerated until ready to serve.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
- Gingersnap cookies were first made in Europe in the 1600s and were brought to America by Dutch settlers.
- Fruit salads became popular in the 1950s and 1960s as a way to incorporate canned fruit into meals.
Flavor profiles:
- Sweet, spicy, and tangy
Serving suggestions:
- Serve as a dessert or side dish at a potluck or holiday gathering.
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