Pineapple Jello Rings Recipes

Steps:

• Drain the juice from the pineapple (leave the rings in the can) and bring to a boil.
• Combine the boiling juice and the jello and mix really well. Do NOT add the cold water like the jello box directions say.
• Pour the mixture into the can of pineapple rings. Run a fork down the center to get the jello in between each ring. Chill. When ready to serve, invert the can on the serving dish, and slice between each ring.

Steps:

• Dissolve jello in boiling water.
• Add crushed pineapple and stir.
• Pour into tupperware jello ring.
• Refrigerate til set.
• Topping.
• Combine cream cheese, sour cream and sugar.
• Mix until smooth.
• Stir in pecans.
• Spread over jello while still in jello ring.
• Refrigerate until ready to serve.
• Before serving turn jello ring over onto plate.

Steps:

• Line an 11 x 15 jellyroll pan with wax paper, then grease well.
• Preheat oven to 375°F.
• Mix sugar and pineapple juice together; set aside.
• Beat egg whites until stiff, but not dry; set aside.
• Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
• Sift flour, baking powder and salt.
• Fold gently into egg mixture.
• Add vanilla extract; fold in gently.
• Pour into prepared jelly roll pan.
• Bake for 12 minutes or until cake springs back when lightly touched.
• Turn out onto a damp cloth.
• Strip off paper; cut crisp edges.
• Spread with filling and roll.
• Filling: In saucepan put pineapple, sugar and liquid.
• Bring to boiling point.
• Dissolve cornstarch in small amount of cold water.
• Add to hot pineapple mixture.
• Cook until smooth and thickened, stirring constantly.
• Cool and spread on unrolled cake and re-roll.
• Sprinkle top of roll with confectioners' sugar.

Steps:

• Mix Jello with boiling water till dissolved.
• Mix in all other ingredients except ginger ale.
• Take four cups of mixture and put in a 6 Cup ring mold- cover and freeze to make an ice ring.
• Chill the rest of the mixture and the ginger ale.
• To assemble in punch bowl, unmold ice ring, place in bowl, pour equal amounts of chilled juice mixture and ginger ale over and serve.
• This recipe makes about 2 gallons.
• Can easily be doubled or tripled.

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.