Pineapple Cottage Cheese Mold Recipes

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.

Steps:

• Mix all together.
• Eat.
• Be happy.

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 bowl, dissolve gelatin in boiling water. In a blender or food processor, process the cottage cheese until smooth. Stir into gelatin. Refrigerate until partially set. Fold in whipped topping. Pour into a 3-cup mold coated with cooking spray. Refrigerate until set.

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.