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Layered Orange Pineapple 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 Gelatin
1 (8-ounce) package Philadelphia Cream Cheese, softened

1. Drain pineapple, reserving juice. Add enough cold water to juice to measure 1 1/2 cups.
2. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature.
3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).
4. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Makes 12 servings.

Nutrition: (per serving)
Calories 150
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 130mg
Carbohydrate 21g
Dietary fiber 0g
Sugars 20g
Protein 2g
Vitamin A 4%DV
Vitamin C 8%DV
Calcium 2%DV
Iron 0%DV

Recipe and photograph provided courtesy of Kraft Food, Inc.