Layered Orange-Pineapple Mold - Kraft Recipes Top
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Layered Orange-Pineapple Mold

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Makes 12 servings, 1/2 cup each.

This creamy two-layer JELL-O dessert only looks complicated. It really needs just 5 ingredients and 20 minutes of prep; read on to learn how it's done!

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Make It

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  • Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice mixture. Remove 1 cup of the gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining gelatin.
  • Pour into 6-cup mold. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add the reserved gelatin mixture to cream cheese in medium bowl, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over gelatin layer in mold.
  • Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.


Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Orange Tangerine Flavor Gelatin.


Prepare as directed, substituting 1 cup BREAKSTONE'S or KNUDSEN Sour Cream for the cream cheese and adding only enough cold water to reserved pineapple juice to measure 1 cup.


Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Orange Flavor Gelatin.


  • Makes 12 servings, 1/2 cup each.

Nutritional Information

Serving Size Makes 12 servings, 1/2 cup each.
Calories 150
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 130mg
Carbohydrate 21g
Dietary fiber 0g
Sugars 20g
Protein 2g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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