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Full Online Book HomeLearning KitchenFruit - Pineapple Cream Cheese Mold
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Fruit - Pineapple Cream Cheese Mold Post by :canberra Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1499

Click below to download : Fruit - Pineapple Cream Cheese Mold (Format : PDF)

Fruit - 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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1 unbaked pie crust 1 (8 1/2 oz.) can crushed pineapple (I used the tidbits)with juice 1 Tbsp. corn starch 1/3 cup sugar 1 (8 oz.) pkg. cream cheese, softened 1/2 cup sugar 2 eggs 1 tsp. vanilla 1/2 cup milk 1/2 tsp. salt Preheat oven to 350 degrees F.In saucepan, combine pineapple with juice, cornstarch, and sugar. Boil until turns clear and kinda thick. Take off stove and let cool. In mixing bowl, mix together the cream cheese and sugar until well blended. Add eggs one at a time beating well after each addition. Add vanilla, milk, and salt. Blend
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