Pineapple Cream Cheese Jell O Salad Recipes

Steps:

• Dissolve JELL-O in 2 cups boiling water. Whisk in softened cream cheese until thoroughly blended. Then add crushed pineapple, pineapple juice and 1/2 cup cold water. Pour into 6-cup mold and refrigerate until set.
• Turn out mold onto serving plate. Spoon COOL WHIP into center of mold.
• Arrange your choice of fresh or frozen fruit on top as desired. (I'm not entirely happy about the color of the kiwi in combination with the color of the JELL-O, but since it tastes great, I live with it. Ha!)
• Serve immediately, and be sure to add a big spoonful of the fruit and COOL WHIP to your JELL-O for a cool, creamy and refreshing fruit dessert!

Steps:

• Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
• Stir COOL WHIP, pineapple and nuts into lemon gelatin; pour into 4-qt. serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
• Spoon cherry gelatin over lemon gelatin layer. Refrigerate 2 hours or until firm.

Steps:

• Dissolve gelatin flavors separately, using 1 C boiling water for each.
• Stir marshmallows into lemon gelatin; set aside.
• Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
• Chill until set, but not firm.
• Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
• Add cream cheese to lemon/marshmallow mixture; beat until blended.
• Chill until slightly thickened.
• Then blend in mayonnaise, whipped cream& crushed pineapple.
• Chill until very thick; spoon gently over lime gelatin.
• Chill until set, but not firm.
• Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
• Chill until firm.
• To serve, cut into squares.
• *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.

Steps:

• In a small saucepan, over medium heat, warm the pineapple, cream cheese, and Splenda or sugar until smooth. Stir gently. This does not take long.
• Remove from heat.
• In a small dish, add the water. Then add the unflavored gelatin to it. Allow a few seconds for it to dissolve.
• Add Knox and water mixture to the pineapple mixture. Stir well to blend.
• Pour pineapple mixture in a pretty glass bowl. Gently place a few cherries on top, if desired.
• Place in refrigerator to set. Chill at least 3 hours before serving.
• Note: The 3 hours is your cook tiime. Also note that the small package of Knox unflavored gelatin wasn't labeled with number of ounces. Since I had removed them from the box, I guess at the number of ounces.

Steps:

• Drain pineapple, reserving 3/4 cup juice.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in pineapple. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.

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.

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:

• Stir lemon gelatin and boiling water in a bowl until gelatin has dissolved; set aside to cool.
• Stir crushed pineapple with juice and sugar together in a small saucepan over medium heat until sugar has dissolved and mixture comes to a simmer. Set pineapple mixture aside to cool.
• Transfer cooled gelatin and pineapple mixture to a serving dish or mold; stir pimento cheese into mix until completely combined. Gently fold whipped topping into gelatin mixture. Refrigerate overnight.

Steps:

• Dissolve gelatin in cold water.
• Add hot water.
• Cream the cream cheese, lemon juice and sugar.
• Drain pineapple. Add to cheese mixture. Stir in gelatin.
• Add walnuts.
• Let stand 10 minutes then fold in cool whip.
• Refrigerate until time to serve.