Ingredients
- 20 oz can crushed pineapple in juice
- 1 1/2 cups boiling water
- 1 pkg. (8 serving size) orange sugar free Jello
- 8 oz. light cream cheese
Directions
Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups.
Stir boiling water into jello powder in a large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature.
Stir 1/2 of the pineapple into remaining gelatin. Pour into 6-cup mold. Refrigerate about 2 hours or until set but not firm.
Stir reserved 1 cup gelatin gradually into softened cream cheese with a wire whisk until smooth. Stir in remaining pineapple. Pour over gelatin layer in mold.
Refrigerate four hours or until firm. Unmold. Makes 10 servings.
Check the Jello web site for more recipes.
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Submitted 6/13/05.
Source: Jello web site
Submitted By: Toni
ToniM915@aol.com
Orange Pineapple Cream Cheese Mold