Orange Pineapple Cream Cheese Mold

Yield: 10 servings

Ingredients

• 1 (20 ounce) can crushed pineapple in juice, undrained
• Cold water
• 1 1/2 cups boiling water
• 1 (6 ounce) box Jell-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
• 1 (8 ounce) package Philadelphia Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened

Instructions

1. Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1 1/2 cups.
2. Stir boiling water into dry gelatin in large bowl for at least 2 minutes until completely dissolved.
3. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
4. Stir 1/2 of the crushed pineapple into remaining gelatin.
5. Pour into 6 cup mold sprayed with cooking spray.
6. Refrigerate for 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound).
7. Gradually add reserved 1 cup gelatin to cream cheese in medium bowl, stirring with wire whisk until well blended.
8. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
9. Refrigerate for 4 hours or until firm.
10. Unmold.
11. Store leftover gelatin mold in refrigerator.

Nutrition

Per serving; Calories 100; Total fat 5g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 160mg; Carbohydrate 10g; Dietary fiber 0g; Sugars 9g; Protein 4g; Vitamin A 4% DV; Vitamin C 8% DV; Calcium 2% DV; Iron 0% DV

Attribution

Recipe and photo used with permission from: Kraft Heinz Company