Pineapple
Upside Down Lime Mold
- 1 (20-ounce) can pineapple
slices in juice, undrained
Cold water
7 maraschino cherry halves
1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Lime Flavor Gelatin
1 (8-ounce) package Philadelphia Cream Cheese, softened
2 fresh cherries
3 slices lime
- Drain pineapple, reserving
juice. Add cold water to juice to measure 1 1/2 cups.
- 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 in large bowl at least 2 minutes 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 diced pineapple.
Spoon gelatin over pineapple slices in pan. Refrigerate 30 minutes
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.
- Garnish with cherries
and lime slices. Store leftover gelatin in refrigerator.
Makes 12 servings.
Nutrition: (per serving)
Calories 150
Total fat 7g
Saturated fat 4g
Cholesterol 20mg
Sodium 140mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 21g
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.
