Pineapple Lime Mold

1. 1

   Drain pineapple, reserving juice.

2. 2

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

3. 3

   Arrange 7 pineapple slices in bottom of 9-inch round cake pan.

4. 4

   Place maraschino cherry half, cut-side up, in center of each pineapple slice.

5. 5

   Dice remaining pineapple slices; set aside.

6. 6

   Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.

7. 7

   Stir in measured pineapple juice and water.

8. 8

   Reserve 1-1/2 cups gelatin at room temperature.

9. 9

   Refrigerate remaining gelatin in bowl for 40 minutes or until thickened (spoon drawn through leaves definite impression).

10. 10

    Stir in diced pineapple.

11. 11

    Spoon gelatin over pineapple slices in pan.

12. 12

    Refrigerate 20 minutes or until set but not firm (should stick to finger when touched and should mound).

13. 13

    Beat cream cheese in large bowl until smooth.

14. 14

    Gradually beat in reserved 1-1/2 cups gelatin.

15. 15

    Pour over gelatin layer in pan.

16. 16

    Refrigerate 4 hours or until firm.

17. 17

    Unmold.

18. 18

    Garnish with additional maraschino cherries and lime slices.

19. 19

    Store leftover gelatin in refrigerator.

No additional tips available.