Desserts

Layered Orange-Pineapple Mold

photo by:kraft

An Absolute hit at my house. Will definitely make it again. Use two boxes of jello to set up right. I would be careful if you use a silicone rubber mold as its too flimsy...read more

posted by

rajanim

on 11/29/2011

time

prep:

20 min

total:

6 hr 20 min

servings

total:

12 servings, 1/2 cup each

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What You Need

can (20 oz.) crushed pineapple in juice, undrained

Cold water

1-1/2

cups boiling water

pkg. (8-serving size) JELL-O Orange Flavor Gelatin

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

Make It

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.

Kraft Kitchens Tips

Substitute

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.

Substitute

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