Pineapple Cream Cheese Mold
Pineapple Cream Cheese Mold is an easy dinner. Made with 2 (8 oz.) cans crushed pineapple in juice, 1 1/2 c. boiling water, 1 pkg. (8 serving size) jell-o orange gelatin, 1/3 c. chopped walnuts and 1 (8 oz.) pkg. cream cheese, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Drain pineapple, reserve juice.
Add water to juice to measure 1 1/2 cups.
Stir boiling water into gelatin in large bowl, 2 minutes.
Stir into measured liquid.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours.
Stir in pineapple.
Spoon into 5-cup ring mold.
Refrigerate about 2 hours or until set, but not firm (should stick to finger when touched and should move to side when mold is tilted).
Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate about 1 1/2 hours or until thickened.
Stir in walnuts. Spoon into mold.
Refrigerate 4 hours or until firm.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment