Pineapple Lime Molds Recipe
Pineapple Lime Molds Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
From Glendale, New York, Meredith Bell shares a five-ingredient gelatin salad that's big on flavor and convenience. "It's a family favorite on special occasions," she writes. Mold the refreshing combination into individual salads or double the recipe to form one large ring.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 package (3 ounces) lime gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup lemon-lime soda
  • 1 teaspoon vanilla extract

Directions

Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
In a small bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set. Yield: 6 servings.
Originally published as Pineapple Lime Molds in Quick Cooking July/August 2002, p63

Nutritional Facts

1 each: 220 calories, 13g fat (8g saturated fat), 42mg cholesterol, 148mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

  • 1 can (8 ounces) unsweetened crushed pineapple
  • 1 package (3 ounces) lime gelatin
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup lemon-lime soda
  • 1 teaspoon vanilla extract
  1. Drain pineapple, reserving juice; set the pineapple aside. Add enough water to the juice to measure 1 cup; transfer to a saucepan. Bring to a boil; stir in gelatin until dissolved.
  2. In a small bowl, beat cream cheese until smooth. Add gelatin mixture; beat on medium speed for 2 minutes. Add soda and vanilla; beat for 1 minute. Add reserved pineapple; beat on low for 1 minute. Pour into six individual molds or dessert dishes. Refrigerate for 4 hours or until set. Yield: 6 servings.
Originally published as Pineapple Lime Molds in Quick Cooking July/August 2002, p63

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