Pineapple Cream Cheese Mold

1. 1

   Drain pineapple, reserve juice.

2. 2

   Add water to juice to measure 1 1/2 cups.

3. 3

   Stir boiling water into gelatin in large bowl, 2 minutes.

4. 4

   Stir into measured liquid.

5. 5

   Pour 2 cups of the gelatin into medium bowl.

6. 6

   Refrigerate about 1 1/2 hours.

7. 7

   Stir in pineapple.

8. 8

   Spoon into 5-cup ring mold.

9. 9

   Refrigerate about 2 hours or until set, but not firm (should stick to finger when touched and should move to side when mold is tilted).

10. 10

    Stir remaining 1 cup gelatin gradually into cream cheese in small bowl until smooth. Refrigerate about 1 1/2 hours or until thickened.

11. 11

    Stir in walnuts. Spoon into mold.

12. 12

    Refrigerate 4 hours or until firm.

* Per serving · 4 servings · Values may vary.