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Layered Orange-Pineapple Mold

Layered Orange-Pineapple Mold recipe
photo by:kraft
as i was making the recipe, i was tasting .and when i got to taste the cream cheese mixture , forget all kinds of yogurt, i thuoght i had invented my own yogurt , good !!!!
posted by
on 11/22/2013
20 min
6 hr 20 min
12 servings, 1/2 cup each
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What You Need

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

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.
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