Lindas Molded Cheese Pineapple Recipes

LINDA'S MOLDED CHEESE PINEAPPLE

Steps:

• Also need 1 leafy crown from a lg. fresh pineapple.
• Mix together the ingredients to make body of pineapple.
• Once mixed well, mold and make into the shape of a pineapple.
• Using a spoon, make indents like a pineapple.
• Put a clove in each indent.
• Sprinkle with paprika.
• Top with pineapple crown.
• Serve with Triscuits and Wheat Thins.

PINEAPPLE COTTAGE CHEESE MOLD

Steps:

• Soak the gelatin in cold water for 3 to 5 minutes.
• Heat the pineapple juice, lemon juice, sugar, salt and gelatin on medium to high heat. Stir until gelatin in dissolved.
• Pour half of the contents into a Jell-o mold. If a Jell-o mold is unavailable, use a small cake pan.
• Chill in the refrigerator until slightly congealed. The mixture should be firm enough to hold food in place.
• Drain the crushed pineapple and cherries.
• Mix the pineapple, cherries and cottage cheese into the other half of the gelatin mix.
• Pour the fruit and cottage cheese mix into the chilled Jell-o mold.
• Place the filled Jell-o mold back into the refrigerator for several hours. Keep it there until the pineapple cottage cheese mold is completely set.
• Remove the Jell-o from the mold. Place a plate over the open side of the mold and flip the pair of them so the plate is on now the bottom. Lift the mold or pan off of the Jell-o.
• Spoon whipped topping on top of the finished pineapple cottage cheese mold.
• Tips & Warnings:.
• Pour the Jell-o into small glasses for special occasions.
• Substitute Splenda for sugar and use sugar-free juices and gelatin to make a healthier dessert.

MOLDED PINEAPPLE CHEESE

Steps:

• * "Look for an inexpensive bamboo tray and wooden spreader. Line tray with fresh lemon leaves (from a florist) before unmolding cheese. Surround with crackers. Cover with plastic wrap." In a large mixer bowl at medium speed, beat cream cheese, bleu cheese, and pineapple until well blended. On a serving platter or foil-covered cardboard round, form cheese into a pineapple shape. Press sliced almonds into cheese to resemble a pineapple.* Or, line a 3-cup bowl, decorative mold, or ring mold with plastic wrap. Spread half of the cheese mixture in bowl or mold and sprinkle with half of the nuts. Top with remaining cheese. Cover and refrigerate at least 1 hour. Unmold cheese. Press remaining nuts on top of cheese. Serve with crackers.Store in the refrigerator. Use within 1 week.*If desired, ask your produce manager for leftover fresh pineapple leaves to garnish the top of the formed cheese.