ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Pineapple Cream Cheese Jello Mold

Misc.
recipelink.com Chat Room Recipe Swap - 2001-06-12
From: Kelly~WA

Pineapple Cream Cheese Jello Mold

1 lg. box Jello (lemon or lime)
2 c. boiling water
2 sm. pkg. (3 oz. each) cream cheese, softened
2 sm. cans crushed unsweetened pineapple
1/2 c. cold water

Dissolve Jello with 2 cups boiling water. Beat in softened cream cheese, 2 cans pineapple plus 1 cup pineapple juice and 1/2 cup cold water. Pour into mold and refrigerate. Great with ham.
MsgID: 314917
Shared by: Chat Room
In reply to: Recipe: Chat Room Recipe Swap - 2001-06-12
Board: Daily Recipe Swap at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Electric Skillet Chicken-Vegetable Pitas
  • ELECTRIC SKILLET CHICKEN-VEGETABLE PITAS 2 teaspoons vegetable oil 1 teaspoon sesame oil 1 teaspoon sesame seeds 1/4 teaspoon ginger 2 boneless chicken breasts, cut into 1/4-inch strips 2 onions, sliced 1 zucchi...
  • Chicken Braised in Cardamom Sauce
  • CHICKEN BRAISED IN CARDAMOM SAUCE 2 tablespoons oil 1 fryer chicken, skinned and cut into 4 pieces (about 3 1/2 pounds) 1 cup thinly sliced onions 2 teaspoons ground cardamom 2 tablespoons ground coriander 1 teaspoon ...
  • Banana Chips
  • BANANA CHIPS 2 large firm Bananas 2 tablespoons fresh lemon juice Cut bananas diagonally into 1/8-inch thin slices. Dip banana slices into fresh lemon juice. Place slices on baking sheets sprayed with vegetable cooki...
  • Old Fashioned Cinnamon Raisin Braid (food processor)
  • OLD FASHIONED CINNAMON RAISIN BRAID 1/3 cup instant mashed potato flakes 1/3 cup boiling water 1/4 to 1/2 cup warm water, divided use 4 tbsp sugar, divided use 1 pkg active dry yeast 3 cups all-purpose flour 1/4 cup i...
  • Rao's Pizza Dough
  • RAO'S PIZZA DOUGH From Rao's Restaurant, Frank Pellegrino 4 cups all purpose unbleached flour, plus additional flour for kneading 1 teaspoon salt 1 1/2 cups lukewarm water 1 package rapid rise yeast 1 teaspoon sug...
  • How to Freeze Fruit Pies or Nut Pies (unbaked)
  • HOW TO FREEZE FRUIT AND NUT PIES, UNBAKED Make pie as usual except add 1 extra tablespoon flour or tapioca or 1 1/2 teaspoons cornstarch to juicy fillings to prevent boiling over when pies are baking. Do not cut vents...
ADVERTISEMENT
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Pineapple Cream Cheese Jello Mold
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!