Orange Pineapple Cream Cheese Mold

1. 1

   Drain pineapple, reserving juice.

2. 2

   Add enough cold water to reserved juice to measure 1-1/2 cups.

3. 3

   Stir boiling water into dry gelatin in large bowl at least 2 min.

4. 4

   until completely dissolved.

5. 5

   Stir in measured pineapple juice and water.

6. 6

   Remove 1 cup of the gelatin; let stand at room temperature.

7. 7

   Stir 1/2 of the crushed pineapple into remaining gelatin.

8. 8

   Pour into 6-cup mold sprayed with cooking spray.

9. 9

   Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound).

10. 10

    Gradually add reserved 1 cup gelatin to Neufchatel in medium bowl, stirring with wire whisk until well blended.

11. 11

    Stir in remaining crushed pineapple.

12. 12

    Pour over gelatin layer in mold.

13. 13

    Refrigerate 4 hours or until firm.

14. 14

    Unmold.

15. 15

    Store leftover gelatin mold in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.