Orange Cheese Mold 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.

MINI ORANGE GELATIN MOLDS

Steps:

• In a small bowl, dissolve gelatin in boiling water. Stir in cold water. Set aside 3 tablespoons gelatin mixture at room temperature. Cover and refrigerate remaining gelatin mixture for 30 minutes or until partially set. , Set aside six mandarin oranges for garnish and pat dry. Fold the remaining oranges into partially set gelatin. Divide between two individual fluted tube pans coated with cooking spray; cover and refrigerate for 30 minutes or until firm. , In a small bowl, beat the cream cheese, 1/4 cup whipped topping and reserved gelatin until smooth. Carefully spread over gelatin molds. Refrigerate for 1 hour or until set. Invert molds onto a plate; garnish with remaining whipped topping and reserved oranges.

ORANGE FLUFF MOLD

Steps:

• Mix gelatin and Jell-O with cottage cheese. Fold in Cool Whip; add oranges and pineapple. Pour into mold and refrigerate.

ORANGE CHEESE MOLD

Steps:

• In blender, add boiling water and gelatin. Stir until dissolved. Cut cream cheese in pieces and add to blender, mixing until well blended. Add 7 ice cubes and blend until smooth. Pour into bowl and fold in whipped topping. Stir in drained pineapple and oranges. Chill until firm.

CREAM CHEESE MOLD

Steps:

• Add together orange and pineapple jello, pineapple juice and boiling water. Let stand until almost firm.
• Beat dream whip and 1/2 cup cold milk; cream cheese until smooth; add other ingredients.
• Fold in Dream Whip. Put in mold.

CREAMY ORANGE MOLD

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is melted. Remove 1 cup gelatin; set aside at room temperature.
• Pour remaining gelatin into 6-cup mold sprayed with cooking spray. Refrigerate 2 hours or until set but not firm.
• Add reserved gelatin gradually to Neufchatel in medium bowl, beating with whisk until blended. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold gelatin onto serving plate.

AMBROSIA CREAM CHEESE MOLD

Steps:

• Sprinkle gelatin over cold water; let stand 1 minute.
• Drain pineapple, and reserve juice; add enough water to juice to make 1 cup. Place juice in a 2-quart saucepan, heat to boiling; add gelatin mixture, stir until gelatin dissolves. remove from heat, stir in sugar, lemon juice and cream cheese, using a wire whisk to blend. Chill until consistency of unbeaten egg white, fold in pineapple chunks, orange, pecans and coconut.
• Spoon mixture into a lightly oiled 1-quart mold; cover and chill until firm. Unmold on lettuce, garnish with lemon slices.

ORANGE SHERBET-FRUIT MOLD

Steps:

• Combine pineapple, mandarin oranges and bananas set aside. In a medium saucepan, dissolve gelatins in boiling water over low heat until just dissolved. Remove from heat and stir in sherbet until thoroughly blended fold in prepared fruit. Rinse a 6-cup mold with cold water pour in gelatin mixture and chill until firm. Unmold and garnish with orange slices and parsley. Serve with Cooked Fruit Dressing.