Lime Buffet Mold Food

PINEAPPLE UPSIDE-DOWN LIME MOLD

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.

LIME BUFFET MOLD

Steps:

• 1. Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.2. In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.3. Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.4. Unmold onto a chilled plate. Garnish with lettuce and pineapple.

LIME BUFFET MOLD

Steps:

• Drain pineapple juice into a large measuring cup. Add water to make 1 1/2 cups liquid.In a medium saucepan mix liquid, gelatin, rind, dill weed and salt. Stir over medium heat until gelatin is dissolved remove from heat. Cool for 5 minutes.Blend in sour cream, vermouth and optional food color. Chill until mixture mounds when dropped from a spoon. Stir in pineapple and pour into a 5-cup mold. Cover and chill until firm.Unmold onto a chilled plate. Garnish with lettuce and pineapple.