Pineapple Lime Molds Recipes

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:

• 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:

• Bring sugar and 1 cup water to a boil in a small saucepan over high heat, stirring until sugar dissolves. Chill syrup until cold, about 1 hour.
• Purée syrup and 2 cups pineapple in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract purée. Stir in lime juice and remaining 2 cups pineapple. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops and serve.

Steps:

• In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.

Steps:

• Drain pineapple, reserving juice. Add enough cold water to juice to measure 1-1/2 cups; set aside. Arrange 7 pineapple slices in bottom of 9-inch round cake pan sprayed with cooking spray. Place maraschino cherry half, cut-side up, in center of each pineapple slice. Chop remaining pineapple slices; set aside.
• Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; set aside at room temperature. Refrigerate remaining gelatin 1-1/2 hours or until thickened (spoon drawn through leaves definite impression). Stir in chopped pineapple. Spoon gelatin over pineapple slices in pan. Refrigerate 30 min. or until set but not firm (should stick to finger when touched and should mound).
• Beat cream cheese in large bowl with wire whisk until creamy. Gradually beat in reserved 1 cup gelatin. Pour over gelatin layer in pan. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
• In a small mixing bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set.

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
• Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
• Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
• In a small mixing bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set.