HEAVENLY CHEESE MOLD
Cheddar cheese and pineapple- a delightful combination! This recipe was popular in the 1940's.
Provided by Pat Duran @kitchenChatter
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.
PINEAPPLE CREAM CHEESE JELLO MOLD
My mother made this every holiday. I think the original is supposed to be layered. I am not sure. I just mix it all together and let things fall as they may. She didn't have a food processor, so I don't think this is, exactly, her recipe. It is what I do these days.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 1 Mold
Number Of Ingredients 3
Steps:
- Start jello according to the box.
- Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
- Blend all in the food processor.
- Set in mold.
- Unmold and plate before serving.
- Be ready for there to be settling of the ingredients, that's part of the fun.
Nutrition Facts : Calories 1765, Fat 78.2, SaturatedFat 43.9, Cholesterol 249.9, Sodium 1527.2, Carbohydrate 252.1, Fiber 4.5, Sugar 235.5, Protein 29.1
LINDA'S MOLDED CHEESE PINEAPPLE
Make and share this Linda's Molded Cheese Pineapple recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Cheese
Time 30m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- Also need 1 leafy crown from a lg. fresh pineapple.
- Mix together the ingredients to make body of pineapple.
- Once mixed well, mold and make into the shape of a pineapple.
- Using a spoon, make indents like a pineapple.
- Put a clove in each indent.
- Sprinkle with paprika.
- Top with pineapple crown.
- Serve with Triscuits and Wheat Thins.
Nutrition Facts : Calories 227.3, Fat 19.7, SaturatedFat 12.5, Cholesterol 60.1, Sodium 309.5, Carbohydrate 1.9, Sugar 0.9, Protein 10.9
CREAM CHEESE MOLD
This is recipe that my Mom had. When she passed, I got her old recipe book with all her pieces of odd papers with all the different recipes on them, and I tried to make some semblance of them, here is one of them, I remember enjoying this many times when I was young.
Provided by Chef mariajane
Categories Gelatin
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm.
- Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients.
- Fold in Dream Whip. Put in mold.
Nutrition Facts : Calories 547.6, Fat 20.2, SaturatedFat 14.4, Cholesterol 45.8, Sodium 517.8, Carbohydrate 84.3, Sugar 79.1, Protein 10.2
APRICOT GELATIN MOLD
My mother always made this apricot Jell-O salad for celebrations. When my husband and I were dating, he fell in love with this dish and, as soon as we were married, asked me to get the recipe. You can substitute peach or orange gelatin for a fresh summer treat. -Suzanne Holcomb, St. Johnsville, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.
Nutrition Facts : Calories 144 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 128mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MOLDED CHERRY-PINEAPPLE SALAD
I found this recipe in an area newspaper years ago. When this festive salad appears at a potluck, folks always come back for seconds...and sometimes thirds! I sometimes tint it with food coloring for the holidays.
Provided by Taste of Home
Time 15m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a medium saucepan, dissolve gelatin in cold water. Add pineapple, cream cheese, sugar and juices; cook over medium heat, stirring often, until cream cheese is melted and gelatin is dissolved. Chill until syrupy. Fold in cream and cherries. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts : Calories 253 calories, Fat 17g fat (10g saturated fat), Cholesterol 58mg cholesterol, Sodium 80mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.
ORANGE PINEAPPLE CREAM CHEESE MOLD
This Orange Pineapple Cream Cheese Mold has everything going for it: looks, great taste, popularity. And it just happens to be a Healthy Living dessert.
Provided by My Food and Family
Categories Recipes
Time 6h20m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
- Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add reserved 1 cup gelatin to Neufchatel in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
AMBROSIA CREAM CHEESE MOLD
Make and share this Ambrosia Cream Cheese Mold recipe from Food.com.
Provided by KittyKitty
Categories Oranges
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; let stand 1 minute.
- Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan, heat to boiling; add gelatin mixture, stir until gelatin dissolves. remove from heat, stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white, fold in pineapple chunks, orange, pecans and coconut.
- Spoon mixture into a lightly oiled 1-quart mold; cover and chill until firm. Unmold on lettuce, garnish with lemon slices.
Nutrition Facts : Calories 294, Fat 18.5, SaturatedFat 8.6, Cholesterol 31.2, Sodium 103.2, Carbohydrate 30.8, Fiber 2.3, Sugar 27, Protein 4.7
LAYERED ORANGE-PINEAPPLE MOLD
Bite into this creamy Layered Orange-Pineapple Mold Dessert and enjoy making a beautiful dessert with only five ingredients. Learn how to make this orange-pineapple mold dessert and impress all of your guests!
Provided by My Food and Family
Categories Home
Time 6h20m
Yield Makes 12 servings, 1/2 cup each.
Number Of Ingredients 5
Steps:
- Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice mixture. Remove 1 cup of the gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining gelatin.
- Pour into 6-cup mold. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add the reserved gelatin mixture to cream cheese in medium bowl, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over gelatin layer in mold.
- Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
PINEAPPLE UPSIDE-DOWN LIME MOLD
Pineapple rings and cherries decorate the top of this pretty two-tone lime gelatin and cream cheese mold. Serve as a salad or dessert.
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield Makes 12 servings, about 1/2 cup each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PINEAPPLE COTTAGE CHEESE MOLD
Make and share this Pineapple Cottage Cheese Mold recipe from Food.com.
Provided by internetnut
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the gelatin in cold water for 3 to 5 minutes.
- Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.
- Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.
- Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.
- Drain the crushed pineapple and cherries.
- Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
- Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
- Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.
- Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.
- Spoon whipped topping on top of the finished pineapple cottage cheese mold.
- Tips & Warnings:.
- Pour the Jell-o into small glasses for special occasions.
- Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.
Nutrition Facts : Calories 290.4, Fat 14.7, SaturatedFat 9.1, Cholesterol 49.5, Sodium 227.5, Carbohydrate 35.1, Fiber 0.9, Sugar 28.4, Protein 6.8
PINEAPPLE CHEESE BALL
Pineapple lends a fruity tang to this fun and tasty appetizer. Instead of one large cheese ball, you could make two smaller ones...one to serve before a meal and one to take to a party. -Anne Halfhill, Sunbury, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 cheese ball (3 cups).
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball (mixture will be soft); coat in walnuts. Cover and refrigerate overnight. Serve with crackers and vegetables.
Nutrition Facts : Calories 87 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 155mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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