Pineapple Lime Molds Recipes

PINEAPPLE LIME JELL-O MOLD

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

LIME PINEAPPLE JELLO MOLD

Steps:

• For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
• For 2nd layer, whip cream cheese with a few drops of milk.
• Drain pineapple well, reserving juice.
• Mix pineapple into cream cheese.
• Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
• Pour into mold over first layer. Chill until well set.

PINEAPPLE-LIME GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

CLASSIC PINEAPPLE LIME MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• Stir in cold water. Remove 2 cups gelatin mixture into another bowl and stir in pineapple tidbits. Pour into 6-cup mold. Refrigerate about 30 minutes or until set, but not firm (should stick to finger and mound).
• Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups whipped topping and marshmallow with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until set. To unmold, dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen.

FRUITY LIME SALAD MOLD

Steps:

• In a large bowl, dissolve gelatin in boiling water; chill until syrupy. In a small bowl, combine cream cheese and pineapple; stir into cooled gelatin. , Fold in whipped cream, pecans and cherries. Pour into a 4-cup mold coated with cooking spray. Refrigerate for 3 hours or overnight.

PINEAPPLE LIME MOLDS

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
• In a small mixing bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set.

PINEAPPLE LIME MOLDS

Steps:

• Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
• In a small mixing bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set.

PINEAPPLE UPSIDE-DOWN LIME MOLD

Steps:

• Drain pineapple, reserving juice. Add enough cold water to juice to measure 1-1/2 cups; set aside. 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 mix in large bowl at least 2 min. 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 chopped pineapple. Spoon gelatin over pineapple slices in pan. Refrigerate 30 min. 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. Store leftover gelatin in refrigerator.

RUM-GLAZED GRILLED PINEAPPLE WITH LIME CRèME FRAîCHE

Steps:

• Heat the rum in a small pan over a low heat with 50ml water and stir in the sugar until it dissolves. Turn the heat up to medium and bring to the boil. Boil for 2-3 mins until the mixture thickens slightly. Remove from the heat. Stir in the spices. Mix the crème fraîche with the lime zest and juice in a separate bowl.
• Arrange the coals on one side of the barbecue and light (or see tip below for cooking indoors). When the flames have died down and the coals are ashen, lay the pineapple wedges over the coals. Cook for 2-3 mins until char marks appear, then turn over.
• Brush the pineapple wedges with the rum syrup and cook for 10 mins more, moving them around the grill using tongs so they don't burn. When ready, they will be golden and soft. Remove from the barbecue, sprinkle with the chilli, if using, and serve with the lime crème fraîche.