Pineapple Mold Recipes

Steps:

• Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Serve with whipped cream if desired.

Steps:

• 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.

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

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:

• Lightly spritz a ring mold with cooking spray.
• Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
• Stir well and refrigerate.
• When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
• Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
• **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249). Fill center of mold with this mixture instead of pineapple cubes.

Steps:

• For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
• For 2nd layer, whip cream cheese with a few drops of milk.
• Drain pineapple well, reserving juice.
• Mix pineapple into cream cheese.
• Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
• Pour into mold over first layer. Chill until well set.

Steps:

• Soak the gelatin in cold water for 3 to 5 minutes.
• Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.
• Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.
• Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.
• Drain the crushed pineapple and cherries.
• Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
• Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
• Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.
• Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.
• Spoon whipped topping on top of the finished pineapple cottage cheese mold.
• Tips & Warnings:.
• Pour the Jell-o into small glasses for special occasions.
• Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.