Molded Pineapple Cheese Recipes

LAYERED ORANGE-PINEAPPLE MOLD

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in juice mixture. Remove 1 cup of the gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining gelatin.
• Pour into 6-cup mold. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add the reserved gelatin mixture to cream cheese in medium bowl, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin in refrigerator.

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 CREAM CHEESE JELLO MOLD

Steps:

• Start jello according to the box.
• Reduce the 2nd half of the water by the amount of pineapple juice was in the can.
• Blend all in the food processor.
• Set in mold.
• Unmold and plate before serving.
• Be ready for there to be settling of the ingredients, that's part of the fun.

MOLDED PINEAPPLE CHEESE

Steps:

• 1. In a large mixer bowl at medium speed, beat cream cheese, bleu cheese, and pineapple until well blended. 2. 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. 3. Cover and refrigerate at least 1 hour. Unmold cheese. Press remaining nuts on top of cheese.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.

ORANGE PINEAPPLE CREAM CHEESE MOLD

Steps:

• Drain pineapple, reserving juice. Add enough cold water to reserved juice to measure 1-1/2 cups. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.
• Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm (gelatin should stick to finger when touched and should mound). Gradually add reserved 1 cup gelatin to Neufchatel in medium bowl, stirring with wire whisk until well blended. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.
• Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

MOLDED CHERRY-PINEAPPLE SALAD

Steps:

• In a medium saucepan, dissolve gelatin in cold water. Add pineapple, cream cheese, sugar and juices; cook over medium heat, stirring often, until cream cheese is melted and gelatin is dissolved. Chill until syrupy. Fold in cream and cherries. Pour into an oiled 6-cup mold. Chill until firm.