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Lime and Pineapple Jell-O




Source of Recipe


Hel


List of Ingredients




Lime and Pineapple Jell-O


1 can (20 oz.) crushed pineapple in juice, undrained [never use fresh]
1-1/2 cups boiling water
1 pkg. (8 serving) sugar free lime flavor Jell-O® gelatin
1 pkg. (8 oz.) cream cheese, softened


Recipe




Drain crushed pineapple, reserving pineapple juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry lime gelatin mix in large bowl until Jell-O is completely dissolved. Stir in pineapple juice mixture. Remove 1 cup lime gelatin mixture; set aside at room temperature. Stir 1/2 crushed pineapple into remaining lime gelatin. Lightly spray Jell-O mold or bundt cake pan with cooking spray (or lightly brush with oil before filling). Pour lime Jell-O into mold. Refrigerate 2 hours, until set but not firm (lime gelatin should stick to finger when touched). In a medium bowl, gradually add reserved gelatin mixture to cream cheese, beating with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over set lime gelatin layer in mold.

Refrigerate 4 more hours or until firm. Unmold. Store leftover lime gelatin in refrigerator. To Unmold Lime Jello Mold: Allow gelatin to set until completely firm, several hours or overnight. There are several easy ways to unmold gelatin. Dip knife in warm water and run knife around edge of gelatin to loosen edges. Dip mold in warm water, just to rim, 9 seconds. Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin.

Gently remove mold. If mold is still not ready, place in warm water for another 5 seconds.
Substitute; Prepare as directed, using 2 pkg. (4-serving size each) sugar free raspberry flavor gelatin, and then substitute 1 cup light sour cream for cream cheese, adding only enough cold water to reserved pineapple juice to make 1 cup.3 hours.