Instructions:
Prepare the Base:
In a medium bowl, combine the crushed graham crackers or ladyfingers with the melted butter. Mix until well combined.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Place the pan in the refrigerator to chill while you prepare the filling.
Make the Whipped Cream:
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
Prepare the Creamy Filling:
In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sweetened condensed milk and lemon juice, and continue to beat until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the Fruit:
Gently fold the drained fruit cocktail, mandarin oranges, and maraschino cherries into the creamy mixture.
Pour the fruit and cream mixture over the chilled crust, spreading it out evenly.
Chill the Cake:
Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set.
Decorate and Serve:
Before serving, decorate the top of the cake with additional fresh fruits if desired, such as more mandarin oranges, cherries, or any seasonal fruits you like.
Carefully remove the sides of the springform pan.
Slice and serve chilled.
This no-bake fruit salad cake is light, creamy, and full of fruity flavors, making it a perfect dessert for warm weather or any festive occasion. Enjoy!
