Salad Bongo Bongo
A vibrant, tropical fruit salad layered with whipped cream and creamy cheese, offering a sweet, tangy, and crunchy delight perfect for light gatherings or refreshing desserts.
Ingredients
- 1 small mandarin oranges
- 3 bananas ⓘ
- 3 mangoes ⓘ
- 1 small can pineapple chunks ⓘ
- 1/4 cup shredded coconut ⓘ
- 1/4 cup chopped pecans ⓘ
- 1/3 cup lemon juice ⓘ
- 3 tablespoons sugar ⓘ
- 6 large crisp lettuce leaves ⓘ
- 1 (8 oz.) block Philadelphia cream cheese ⓘ
- 1 (No. 2) can crushed pineapple, drained ⓘ
- 3/4 cup sugar ⓘ
- juice from 1/2 lemon ⓘ
- 1 pint whipped cream ⓘ
Instructions
- Let the cream cheese reach room temperature.
- Drain the crushed pineapple and mix it with the cream cheese.
- Heat the lemon juice and sugar together until the sugar dissolves.
- Dissolve the gelatin in 1/2 cup boiling water and mix it with the lemon juice and sugar mixture.
- Bring this mixture to a boil and then let it cool.
- Once cooled, fold in the whipped cream.
- Mix the gelatin mixture into the cheese and pineapple mixture thoroughly.
- Refrigerate the salad overnight before serving.
Nutrition & Diet Analysis (per serving)
655
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).