Layered Pineapple Mold

By sexyswamprat

  • 1 can (20 oz.) crushed pineapple in juice

  • 1 1/2 cups boiling water

  • 1 package (8-serving size) or 2 pkg. (4-serving size) JELL-O® Brand Orange Flavor Sugar Free Low Calorie Gelatin Dessert Mix

  • 2 pkg. (8 oz.) PHILADELPHIA BRAND® Neufchantel Cheese (1/3 less fat than cream cheese), softened

  1. Drain pineapple, reserving juice. Add cold water to juice to make 1 1/2 cups.

  2. Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature.

  3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 5-cup mold. Refrigerate about two hours or until set but not firm.

  4. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire wisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin in mold.

  5. Refrigerate four hours or until firm. Unmold.

Nutritional Facts

Serving size
1 slice
10 servings
1 Fruit
1 Fat
100 Calories
3g Protein
10g Carbohydrate
0g dietary fiber
9g sugars
5g Fat

desserts dessert vitamin c pineapple gluten free calcium dairy stovetop refrigerate

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