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Pineapple Lime Mold
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Pineapple Lime Mold

5 Hr(s) 10 Min(s)
10 Min(s) Prep
5 Hr(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
1 can (20 oz.) pineapple slice in juice, undrained
Cold water
7 maraschino cherry
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Lime Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
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Let's Make It
1
Drain pineapple, reserving juice. Add cold water to juice to measure 1-1/2 cups. Arrange 7 pineapple slices in bottom of 9-inch round cake pan. Place maraschino cherry half, cut-side up, in center of each pineapple slice. Dice remaining pineapple slices; set aside.
2
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured pineapple juice and water. Reserve 1-1/2 cups gelatin at room temperature. Refrigerate remaining gelatin in bowl for 40 minutes or until thickened (spoon drawn through leaves definite impression). Stir in diced pineapple.
3
Spoon gelatin over pineapple slices in pan. Refrigerate 20 minutes or until set but not firm (should stick to finger when touched and should mound).
4
Beat cream cheese in large bowl until smooth. Gradually beat in reserved 1-1/2 cups gelatin. Pour over gelatin layer in pan.
5
Refrigerate 4 hours or until firm. Unmold. Garnish with additional maraschino cherries and lime slices. Store leftover gelatin in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* 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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