Jello Pineapple Slices Recipe 425

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

Steps:

• 1. Drain pineapple juice into a saucepan. Leave rings in the can; set aside. Boil juice, add jello and stir until dissolved. Slowly pour jello over pineapple rings in the can. Tap can on counter-its hot so use pot holder; this is to remove and bubbles.
• 2. Refrigerate until jello is set. Just before serving, run hot water over outside of can or remove other end of can with can opener; like you would for cranberry jelly.
• 3. When Jello is loose enough to slide out of can onto plate slice between rings and arrange on lettuce leaves in a circle. Fill center of plate with cottage cheese, sprinkle with a little apple pie spice.
• 4. If using as a dessert place each sliced ring on individual dessert plate or dish and top with a scoop of pineapple sherbet or vanilla ice cream drizzle with caramel topping.

Steps:

• Pour off pineapple juice from can but leave pineapple in the can (Save juice for another use).
• Dissolve jello in boiling water.
• Cool slightly.
• Pour into can over the pineapple.
• Chill until set.
• To serve, run knife around inside of can and tip out.
• Slice between the pineapple rings.

Steps:

• Drain pineapple, reserving juice. Add enough cold water to juice to measure 2 cups. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in pineapple liquid. Refrigerate 1-1/2 hours or until thickened.
• Add pineapple chunks and oranges to gelatin; mix well. Pour into serving bowl.
• Refrigerate 4 hours or until firm.