Pineapple Cream Cheese Jello Mold Directions. start jello according to the box. reduce the 2nd half of the water by the amount of pineapple juice was in the can. blend all in the food processor. set in mold. unmold and plate before serving. be ready for there to be settling of the ingredients, that's part of the fun. Step 1. dissolve jell o in 2 cups boiling water. whisk in softened cream cheese until thoroughly blended. then add crushed pineapple, pineapple juice and 1 2 cup cold water. pour into 6 cup mold and refrigerate until set.
Pineapple Cream Cheese Jello Mold Mold. 1 lg. box jello (lemon or lime) 2 c. boiling water. 2 sm. pkg. (3 oz. each) cream cheese, softened. 2 sm. cans crushed unsweetened pineapple. 1 2 c. cold water. dissolve jello with 2 cups boiling water. beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1 2 cup cold water. pour into mold and refrigerate. 1. dissolve jell o with 2 cups boiling water. whisk in softened cream cheese until thoroughly blended. then add crushed pineapple with juice and 1 2 cup cold water. pour into mold and refrigerate until set. 2. turn out mold onto serving plate. spoon cool whip into center of mold. 3. Mix in the crushed pineapple along with the juices (don’t drain it!) and 1 2 cup cold water. pour into desired serving dish. sometimes grandma used a bowl, sometimes she used a fancy copper mold. cover and refrigerate at least 2 hours, or until set. this salad is really beautiful in a bundt pan or a 13×9 glass dish. Instructions. in a small pot mix the water or pineapple juice and sugar over low heat just until the sugar is dissolved. remove from the heat. add the dry jello and mix to combine. place the jell o mixture into the refrigerator for 20 30 minutes or just until the mixture starts to thicken or set. in a separate large bowl, whip the cream until.
Comments are closed.