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Orange Pineapple Cream Cheese Mold

Orange Pineapple Cream Cheese Mold


  • 1 (20-ounce) can crushed pineapple in juice, undrained
  • Cold water
  • 1 1/2 cups boiling water
  • 1 (6-ounce) package 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
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  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 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 for2 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 4 hours or until firm.
  10. Unmold.
  11. Store leftover gelatin mold in refrigerator.

Yield: 10 servings

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

Recipe and photo credit: Kraft Kitchens.


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