Molded Pineapple Cheese Recipes

HEAVENLY CHEESE MOLD

Steps:

• Drain pineapple, reserving syrup. Dissolve jello in boiling water; add enough cold water to reserved syrup to measure 3/4 cup. Stir in lemon juice. Chill until partially set;( like thick egg whites); Fold in pineapple, cheese and whipped stiff cream. Pour into 1 1/2 cup mold; chill until firm. Unmold onto a serving plate. Great with crackers and celery sticks.

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.

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.

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.

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.

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.