Pineapple Mold Recipes

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CRANBERRY-PINEAPPLE GELATIN MOLD



Cranberry-Pineapple Gelatin Mold image

This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. -Bethany Ring, Conneaut, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 6

1 can (20 ounces) unsweetened crushed pineapple
2 envelopes unflavored gelatin
1 package (12 ounces) fresh or frozen cranberries
3 medium navel oranges, peeled and cut into segments
1/2 cup honey
Whipped cream, optional

Steps:

  • Drain pineapple, reserving juice; set pineapple aside. Place reserved juice in a small saucepan. Sprinkle with gelatin; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a food processor, combine cranberries and oranges; cover and pulse until chunky. Add honey and pineapple; cover and pulse just until blended. Stir in juice mixture. Transfer to a 6-cup mold coated with cooking spray. Refrigerate until firm., Unmold onto a serving platter. Serve with whipped cream if desired.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 3g fiber), Protein 2g protein.

TAIWANESE PINEAPPLE CAKES



Taiwanese Pineapple Cakes image

Tender, buttery dough wraps around sweet, sticky pineapple filling in these tasty Taiwanese cakes often gifted and enjoyed during the Lunar New Year, but also found year-round. The filling is made from crushed pineapple that's cooked down with sugar until thick and jammy. The shortbread-like dough is then wrapped tightly around the filling and pressed into traditional molds, then baked until just golden.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 15 cakes

Number Of Ingredients 13

Two 8-ounce cans crushed pineapple, drained well
1/2 cup granulated sugar
3 tablespoons dark corn syrup
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1 cup cake flour, plus more for dusting
6 tablespoons cold unsalted butter, cut into small cubes
1/4 cup confectioners' sugar
2 tablespoons nonfat milk powder, such as Carnation
2 tablespoons original custard powder, such as Bird's (see Cook's Note)
Pinch kosher salt
1 large egg yolk
Nonstick cooking spray, for the molds

Steps:

  • For the pineapple filling: Put the drained pineapple in a medium saucepan over medium heat. Cook, stirring often, until any remaining liquid has cooked off and the pineapple is almost completely dry, about 12 minutes. Add the granulated sugar, corn syrup, cornstarch and lemon juice. Continue to cook, stirring often, until the sugar dissolves and the mixture is golden brown, very thick and jammy, about 10 minutes. Transfer to a bowl and refrigerate, uncovered, until completely cool, about 1 hour. This can be made up to 24 hours in advance.
  • For the pastry dough: Once the pineapple filling is cool, make the dough. Pulse the cake flour, butter, confectioners' sugar, milk powder, custard powder and salt in a food processor until the butter is thoroughly mixed into the flour and the dough is starting to clump together, about 2 minutes. Add the egg yolk, then continue to pulse until a smooth, homogenous dough forms. Scoop the dough into fifteen 1 tablespoon-size pieces, then roll into uniform balls.
  • Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment. Spray the inside of each of fifteen 1 1/2-by-2-inch rectangular aluminum molds generously with nonstick cooking spray and place on the prepared baking sheet.
  • Divide the cold pineapple filling into fifteen 2 teaspoon-size balls.
  • Working one at a time, use a rolling pin to roll one dough ball into a thin round (about 3 inches wide and about 1/8 inch thick) on a piece of parchment lightly dusted with flour. Place one ball of filling in the center of the dough, then shape the dough up and around the filling, pinching the ends to seal. Roll between the palms of your hands to make uniform. Place into one of the greased molds, then gently press so it fills the mold and is level with the top edges. Repeat with the remaining filling and dough until all 15 cakes are formed.
  • Bake until the top of each cake is matte and puffed slightly and the bottom is light golden brown, 18 to 20 minutes. Let cool 10 minutes, then carefully press out of the molds. Enjoy warm or transfer to a wire rack to cool completely.

LAYERED ORANGE-PINEAPPLE MOLD



Layered Orange-Pineapple Mold image

Bite into this creamy Layered Orange-Pineapple Mold Dessert and enjoy making a beautiful dessert with only five ingredients. Learn how to make this orange-pineapple mold dessert and impress all of your guests!

Provided by My Food and Family

Categories     Home

Time 6h20m

Yield Makes 12 servings, 1/2 cup each.

Number Of Ingredients 5

1 can (20 oz.) crushed pineapple in juice in juice, undrained
Cold water
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Orange Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

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.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

CRANBERRY PINEAPPLE GELATIN MOLD



Cranberry Pineapple Gelatin Mold image

This is one of my mother's favorites, and sure to be a hit on anyone's table where they love cranberries and pineapple!

Provided by Linda Kauppinen

Categories     Other Side Dishes

Time 4h

Number Of Ingredients 12

2 (3 oz) packages of mixed fruit or raspberry gelatin
1/2 envelope unflavored gelatin
1 c boiling water
1/2 c cold water
1 (8oz) can crushed pineapple in juice
1 (15oz) can whole cranberry sauce
1 1/4 c walnuts, finely chopped
TOPPING
1 pkg (8oz) cream cheese
1/4 c confectioners sugar
2 Tbsp whipped cream, sweetened
1/4 c walnuts, finely chopped

Steps:

  • 1. lightly oil a 4 cup gelatin mold or a 9 inch square pan with vegetable oil or cooking spray.
  • 2. In a medium glass mixing bowl, combine the raspberry gelatin and unflavored gelatin. Add 1 cup boiling water and stir with a metal spoon continuously for 2 minutes, until gelatin is completely dissolved.
  • 3. Stir in 1/2 cup cold water. Add the pineapple and the juice, cranberry sauce and walnuts. Stir with metal spoon until all ingredients are completely incorporated. Pour the mixture into the prepared mold, cover with plastic wrap and refrigerate until firm.
  • 4. About 1 hour before serving, invert the mold onto a serving platter with a bed of curly leaf lettuce and allow to sit at room temperature. The salad in the mold will release itself and come clean from the mold.
  • 5. Topping: Combine cream cheese, powdered sugar, whipped cream and walnuts in a bowl. Spoon the mixture into the center of the mold and serve!

PINEAPPLE-LIME GELATIN MOLD



Pineapple-Lime Gelatin Mold image

Jolly, jiggly gelatin comes in a rainbow of colors and fits any party mold! This lime-green salad from Christine Arter of Crestline, Ohio makes a refreshing and fun side dish.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 12 servings.

Number Of Ingredients 5

2 packages (3 ounces each) lime gelatin
2 cups boiling water
1 can (20 ounces) crushed pineapple, undrained
1 cup sour cream
1/2 cup chopped pecans

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.

Nutrition Facts : Calories 135 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 26mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

PINEAPPLE LIME JELL-O MOLD



Pineapple Lime Jell-O Mold image

My mom made this at every holiday celebration. Very nostalgic. Very green. MMM MMM good! (Cook time is fridge time).

Provided by GotsaLuvMe

Categories     Gelatin

Time 4h10m

Yield 12 serving(s)

Number Of Ingredients 6

1 (6 ounce) box lime Jell-O gelatin
1 (20 ounce) can crushed pineapple, juice reserved
2 cups boiling water
1 cup of reserved pineapple juice (you may have a little less)
1/2 cup cold water
8 ounces sour cream

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!

Nutrition Facts : Calories 136.1, Fat 4.2, SaturatedFat 2.6, Cholesterol 8.8, Sodium 78.6, Carbohydrate 23.8, Fiber 0.4, Sugar 21.1, Protein 2

CLASSIC PINEAPPLE LIME MOLD



Classic Pineapple Lime Mold image

This is a refreshing lime gelatin mold with pineapple.

Yield 12

Number Of Ingredients 6

1-1/2 cups boiling water
2 pkgs. (4-serving size) lime flavor gelatin
1 cup cold water
1 (20 oz.) can DOLE® Pineapple Tidbits
2 cups frozen whipped topping, thawed
1 cup miniature marshmallows

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.

Nutrition Facts : Calories 150, Image Array

PINEAPPLE CREAM CHEESE JELLO MOLD



Pineapple Cream Cheese Jello Mold image

My mother made this every holiday. I think the original is supposed to be layered. I am not sure. I just mix it all together and let things fall as they may. She didn't have a food processor, so I don't think this is, exactly, her recipe. It is what I do these days.

Provided by Ambervim

Categories     < 15 Mins

Time 10m

Yield 1 Mold

Number Of Ingredients 3

2 (3 ounce) boxes Jello gelatin, lime (or lemon or equivalent even sugar free)
8 ounces cream cheese
20 ounces crushed pineapple, drain liquid and set aside

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.

Nutrition Facts : Calories 1765, Fat 78.2, SaturatedFat 43.9, Cholesterol 249.9, Sodium 1527.2, Carbohydrate 252.1, Fiber 4.5, Sugar 235.5, Protein 29.1

FESTIVE CRANBERRY-PINEAPPLE JELL-O MOLD



Festive Cranberry-Pineapple JELL-O Mold image

Add some color to your dessert buffet with this Festive Cranberry-Pineapple JELL-O® Mold! Whole berry cranberry sauce and crushed pineapples are mixed with raspberry JELL-O and chopped apples to make this festive, fruity cranberry pineapple JELL-O® dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h45m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 5

1 can (20 oz.) crushed pineapple in juice, undrained
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1 can (16 oz.) whole berry cranberry sauce
1 apple, chopped
2/3 cup chopped walnuts

Steps:

  • Drain pineapple, reserving juice in 1-qt. liquid measuring cup. Reserve 1 Tbsp. pineapple for later use. Add enough cold water to reserved pineapple juice to measure 3 cups; pour into large saucepan. Bring to boil; remove from heat. Add dry gelatin mix; stir 2 min. until completely dissolved. Add cranberry sauce; mix well. Refrigerate 1-1/2 hours or until slightly thickened.
  • Stir remaining pineapple, apples and nuts into thickened gelatin. Pour into 6-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold onto platter just before serving; top with reserved crushed pineapple.

Nutrition Facts : Calories 170, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

JELL-O RASPBERRY & PINEAPPLE MOLD



JELL-O Raspberry & Pineapple Mold image

Juicy, fruity and delicious, this easy-to-make gelatin dessert is studded with crushed pineapple and fresh raspberries.

Provided by My Food and Family

Categories     Home

Time 4h10m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 5

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
1-1/4 cups cold apple juice
1 can (20 oz.) crushed pineapple in juice, drained
1/2 cup fresh raspberries

Steps:

  • Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Stir in juice.
  • Refrigerate 1 hour or until slightly thickened.
  • Stir in fruit; pour into 1-1/2-qt. mold sprayed with cooking spray. Refrigerate 4 hours or until firm. Unmold before serving.

Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

LIME PINEAPPLE JELLO MOLD



Lime Pineapple Jello Mold image

Make and share this Lime Pineapple Jello Mold recipe from Food.com.

Provided by JenniferK2

Categories     Gelatin

Time 2h40m

Yield 10 serving(s)

Number Of Ingredients 3

20 ounces crushed pineapple
2 (3 ounce) packages lime Jell-O gelatin
3 ounces cream cheese, softened

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.

Nutrition Facts : Calories 128.6, Fat 3, SaturatedFat 1.9, Cholesterol 9.4, Sodium 105.1, Carbohydrate 24.5, Fiber 0.5, Sugar 22.9, Protein 2.2

CRANBERRY PINEAPPLE MOLD



Cranberry Pineapple Mold image

A beautiful ruby-colored gem for your table from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.

Provided by Molly53

Categories     Pineapple

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 (14 ounce) can pineapple chunks, very well drained (reserve juice)
1 (14 ounce) can pineapple tidbits, very welldrained (reserve juice)
1 (3 ounce) package raspberry Jell-O gelatin
2 cups pineapple juice (reserved juice plus enough water to make two cups)
1/8 teaspoon salt
1/2 cup sugar
2 tablespoons sherry wine (optional)
1/2 lb cranberries, ground
1 cup diced apple

Steps:

  • Lightly spritz a ring mold with cooking spray.
  • Heat one cup of the reserved liquid to boiling; dissolve gelatin in it, add remaining liquid, salt and sugar.
  • Stir well and refrigerate.
  • When gelatin begins to thicken, add sherry, apple, drained pineapple tidbits and ground cranberries; pour into prepared ring mold and chill for several hours or overnight.
  • Unmold onto a lettuce leaf-lined serving plate, fill center with remaining pineapple cubes.
  • **Variation: Combine 3 cups diced apples, 2 tablespoons fresh lemon juice, 3/4 cup chopped, salted almonds and 3/4 cup pineapple cream dressing (Recipe #314249). Fill center of mold with this mixture instead of pineapple cubes.

Nutrition Facts : Calories 196.9, Fat 0.2, Sodium 88.8, Carbohydrate 49.9, Fiber 2.9, Sugar 42.4, Protein 1.7

LIME, PINEAPPLE AND CARROT SALAD



Lime, Pineapple and Carrot Salad image

For a refreshing and soothing finish to a spicy meal, serve this blend of fresh fruit with lime flavored gelatin.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 5h15m

Yield 6

Number Of Ingredients 6

1 cup boiling water
1 package (3 ounces) lime- or lemon-flavored gelatin
1/2 cup cold water
1 can (8 ounces) crushed pineapple, undrained
1/2 cup shredded carrot
Mayonnaise or whipped cream, if desired

Steps:

  • Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
  • Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
  • To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.

Nutrition Facts : Calories 80, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg

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