Coconut and Pineapple Mold |
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Prep Time: 5 Minutes Cook Time: 240 Minutes |
Ready In: 245 Minutes Servings: 6 |
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I got this recipe from another web site(what was I thinking)and made it for a dinner party and everyone really liked it, so I thought the 'zaarites might enjoy it too. Cook time is chill time. Ingredients:
1 (8 ounce) can unsweetened crushed canned pineapple, drained, reserve the juice |
1 (3 ounce) package pineapple jell-o |
1 cup boiling water |
1 (8 ounce) package cream cheese, softened |
1/3 cup coconut |
cold water |
Directions:
1. Add enough water to the reserved pineapple juice to make 3/4 cup.
2. In a bowl dissolve jell-o and boiling water.
3. Stir well until jell-o is dissolved, about 2 minutes.
4. Add 3/4 cup pineapple juice mixture.
5. In a separate bowl beat cream cheese on medium high speed.
6. Gradually add jell-o mixture.
7. Beat until well blended.
8. Chill until mixture is thickened, but not set.
9. Stir in crushed pineapple and coconut.
10. Pour in a 4 cup mold that has been sprayed with cooking spray.
11. I used a glass bowl.
12. Refrigerate until firm.
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