Pineapple Cream Cheese Mold
Pineapple Cream Cheese Mold is an easy dinner. Made with 2 (8 oz. each) cans crushed pineapple in juice, 1 large pkg. or 2 small pkg. jell-o brand orange flavor gelatin, 1 1/2 c. boiling water, 1 (8 oz.) pkg. cream cheese, softened and 1/3 c. chopped walnuts (optional), this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Drain pineapple, reserving juice.
Add water to juice to make 1 1/2 cups.
Dissolve Jell-O in boiling water; stir in measured liquid.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours or until thickened.
Stir in pineapple.
Spoon into 5-cup ring mold.
Refrigerate about 2 hours until set but not firm.
Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth.
Refrigerate 1 1/2 hours or until thickened.
Stir in walnuts; spoon into mold.
Refrigerate 4 hours or until firm; unmold.
π· Perfect Pairings
Complete your meal with these
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