Layered Orange Pineapple Mold 1 (20-ounce) can crushed pineapple in juice, undrained Cold water 1 1/2 cups boiling water 1 (6-ounce) package Jell-O Brand Orange Flavor Gelatin 1 (8-ounce) package Philadelphia Cream Cheese, softened
1. Drain pineapple, reserving juice. Add enough cold water to juice to measure 1 1/2 cups. 2. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature. 3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound). 4. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold. 5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator. Makes 12 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
