Creamy Orange-Pineapple Mold
- 2-8 oz cans crushed pineapple in juice
- 2-3 oz pkgs or 1-6 oz pkg orange gelatin
- 2 C. boiling water
- 1/2 tsp ginger
- 2-3 oz pkgs cream cheese, softened
Drain pineapple, reserving juice, set pineapple aside. Add enough water to juice to make 1 C.. Dissolve gelatin in boiling water. Add measured juice and water mixture. Measure 1 1/2 C. gelatin and pour into 6-C. mold. Chill until set but not firm. Add ginger to remaining gelatin. Blend gradually into softened cream cheese, stirring until smooth. Chill until thickened. Fold in pineapple and spoon over clear layer in mold Chill until firm, about 4 hours. Unmold.
Yields: about 10 servings