Sparkling Orange Pineapple 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.

ORANGE PINEAPPLE MOLD

Steps:

• 1. Combine sugar and gelatin with hot water, dissolve.
• 2. Slowly add the sour cream. Stir with spoon then mix on low with mixer.
• 3. Add 1/2 of the oranges and pineapple. Mix well
• 4. Pour mixture into mold or bowl.
• 5. Add the remainig fruit and stir.
• 6. Refrigerate at least six hours or overnite.
• 7. Note: I use an imersion blender after stirring in the sour cream and fruit. It makes the mixture lighter and a lighter finished product.

SPARKLING GELATIN SALAD

Steps:

• In a small saucepan, sprinkle gelatin over 1/2 cup juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir in the wine, sugar and remaining juice. Cook and stir until sugar is dissolved., Pour into a 1-1/2-qt. serving bowl. Refrigerate until set but not firm, about 1 hour. Fold in the oranges, grapes and raspberries. Refrigerate until firm.

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!

LOW CALORIE SPARKLING MANDARIN ORANGE-PINEAPPLE MOLD

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Refrigerate 15 minutes. Gently stir in cold club soda. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Gently stir for 15 seconds.
• Stir in orange segments and pineapple gently. Spoon into 6-cup mold.
• Refrigerate 4 hours or until firm. Unmold. Garnish as desired. Store leftover gelatin mold in refrigerator.