Pineapple Cream Cheese Mold
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A home-kitchen version of pineapple cream cheese mold, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 (8 oz.) cans crushed pineapple in juice
- 1 1/2 c. boiling water
- 1 (8 serving size) pkg. or 2 pkg. Jell-O brand orange gelatin
- 1 (8 oz.) pkg. Philadelphia cream cheese, softened
- 1/3 c. chopped walnuts
Method
Drain pineapple, reserving juice.
Add water to juice to make 1 1/2 cups.
Stir boiling water into gelatin in large bowl 2 minutes or until dissolved.
Stir in measured liquid.
Pour 2 cups of the gelatin into medium bowl.
Refrigerate about 1 1/2 hours or until thickened (spoon drawn through leaves a definite impression).
Stir in pineapple.
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