Orange Pineapple Cream Cheese Mold Recipes

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
• Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add reserved 1 cup gelatin to Neufchatel in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice mixture. Remove 1 cup of the gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining gelatin.
• Pour into 6-cup mold. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add the reserved gelatin mixture to cream cheese in medium bowl, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Steps:

• Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm.
• Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients.
• Fold in Dream Whip. Put in mold.

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

Steps:

• Drain pineapple, reserving juice. Add enough orange juice to pineapple juice to measure 1-1/2 cups. Stir boiling water into gelatin mix in large bowl 2 min. until completely dissolved. Add juice mixture; stir. Reserve 1 cup gelatin at room temperature.
• Add half the crushed pineapple to remaining gelatin; mix well. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until gelatin is set but not firm.
• Whisk reserved gelatin gradually into cream cheese in medium bowl until blended. Stir in remaining crushed pineapple. Spoon over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold onto plate before serving.

Steps:

• Mix gelatin and Jell-O with cottage cheese. Fold in Cool Whip; add oranges and pineapple. Pour into mold and refrigerate.

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:

• MIx jello as directed on box,add pineapple that has been drained and chill.
• Mix 1 cup pineapple juice,1 tablespoons Lemon juice,3/4 cups sugar,2 Tbsp.flour,and 2 beaten eggs.
• Cook until thick and let cool.
• Pour over jello.
• Top with nuts.
• MIx Dream Whip according to directions and mix in cream cheese until smooth.
• Pour over mixture and top with nuts.

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold club soda. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds.
• Stir in orange segments and pineapple gently. Spoon into 6-cup mold sprayed with cooking spray; cover.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.

Steps:

• In a bowl, beat cream cheese and gelatin. Add water, stir until gelatin is dissolved. Refrigerate until thickened, about 1 hour, stirring frequently. Add mayonnaise; whisk until smooth. Stir in fruit and pecans. Pour into a 1-qt. mold that has been coated with cooking spray. Chill until firm. Unmold onto a serving platter.

Steps:

• Drain pineapple juice and reserve. Combine pineapple juice with sugar and bring to a boil in the microwave. Add orange jello to boiling liquid and let cool. After mixture has cooled, stir in cool whip.
• In a separate bowl, soften cream cheese with milk. Stir into jello mixture. Add crushed pineapple and blend all together.
• Put in mold and refrigerate.