Pineapple Cream Cheese Mold

posted by Becky 04-13-99 1:05 PM

Pineapple Cream Cheese Mold

1 (8 oz) can crushed pineapple in juice - do not drain
1 pkg (4 oz) lemon or lime Jello
1 c boiling water
1 tbsp lemon juice
1 (3 oz) cream cheese, softened
1/4 c chopped walnuts

Drain the pineapple but save the juice. Add enough cold water to the juice to make 3/4 cup liquid. Dissolve the gelatin in boiling water. Add the juice/water and the lemon juice. Gradually add 1 cup of the gelatin to cream cheese and blend well. Chill until thickened.

Stir in the walnuts. Pour into one large or 4 individual molds. Chill until set but not firm. Chill remaining gelatin until thickened and fold in pineapple. Spoon over the set gelatin in the mold.

Chill for about 3 hours, until firm. Unmold. Serve as a dessert with whipped cream or topping or plain as a salad.

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