Golden Glow Gelatin Mold Recipe

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Golden Glow Gelatin Mold Recipe
Golden Glow Gelatin Mold Recipe photo by Taste of Home
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Golden Glow Gelatin Mold Recipe

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Bursting and sunshiny citrus flavor, this sweet-and-creamy gelatin mold sent in by Aline Savoie, Edmonton, Alberta, will brighten the table and delight guests. "I make it for many a party, and not one bite is ever left," she affirms.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 cans (8 ounces each) crushed pineapple
  • 30 large marshmallows
  • 1 package (6 ounces) lemon gelatin
  • 2 cups boiling water
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup cold water
  • 1-1/2 cups shredded carrots
  • Leaf lettuce and lemon slices, optional

Directions

Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, combine pineapple juice and marshmallows; cook and stir over low heat until marshmallows are melted. Remove from the heat.
Dissolve gelatin in boiling water. Add cream cheese; stir until mixture is thoroughly blended. Stir in cold water and marshmallow mixture. Chill until partially set. Fold in carrots and pineapple.
Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a lettuce-lined serving plate if desired. Garnish with lemon slices if desired. Yield: 12-16 servings.
Originally published as Golden Glow Gelatin Mold in Country Woman May/June 1999, p40

Nutritional Facts

1 piece: 113 calories, 2g fat (1g saturated fat), 6mg cholesterol, 50mg sodium, 24g carbohydrate (19g sugars, 0 fiber), 2g protein.

  • 2 cans (8 ounces each) crushed pineapple
  • 30 large marshmallows
  • 1 package (6 ounces) lemon gelatin
  • 2 cups boiling water
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup cold water
  • 1-1/2 cups shredded carrots
  • Leaf lettuce and lemon slices, optional
  1. Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, combine pineapple juice and marshmallows; cook and stir over low heat until marshmallows are melted. Remove from the heat.
  2. Dissolve gelatin in boiling water. Add cream cheese; stir until mixture is thoroughly blended. Stir in cold water and marshmallow mixture. Chill until partially set. Fold in carrots and pineapple.
  3. Pour into a 6-cup mold coated with cooking spray. Refrigerate until set. Unmold onto a lettuce-lined serving plate if desired. Garnish with lemon slices if desired. Yield: 12-16 servings.
Originally published as Golden Glow Gelatin Mold in Country Woman May/June 1999, p40

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rharkless User ID: 1200027 25958
Reviewed Feb. 2, 2011

"This is good as is, but I've also made it substituting strained Greek yogurt for the cream cheese and sugar free jello for the regular. I think it would probably be better with one orange and one lemon jello."

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