Layered Orange Pineapple Mold
From the kitchen of Arianna
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Gluten‑free, Good for parties/potlucks, Kid friendly
1 can (20 ounce) crushed pineapple in juice
1 1/2 cups boiling water
1 package (8 serving size) or 2 (4 serving size) Jell-O Brand orange flavored gelatin gessert
1 package (8 ounce) Philadelphia cream cheese, softened
Drain pineapple reserving juice, add enough cold water to make 1 1/2 cups.
Stir boiling water into gelatin a large bowl at least 2 minutes until completely dissolved.
Stir in the measured pineapple juice and water. Reserve 1 cup gelatin at room temperature
Stir 1/2 of the crushed pineapple into the remaining gelatin. Pour into the 6-cup mold. Refrigerate about 2 hours until set but not firm. (Gelatin should stick to finger when touched and it should mound).
After refrigeration stir the remaining 1 cup gelatin into the cream cheese in a medium bowl with a wire whisk until smooth. (It should be a pale orange color with no white pieces in the mixture when done).
Stir in the remaining crushed pineapple. Pour over the gelatin mold.
Refrigerate for at least 4 hours or until firm. Unmold and garnish as desired.
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