Recipe: Pineapple Upside-Down Lime Mold (using Jell-O and cream cheese)

PINEAPPLE UPSIDE-DOWN LIME MOLD

1 can (20 oz.) pineapple slices in juice, undrained
Cold water
7 maraschino cherry halves
1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

Drain pineapple, reserving juice. Add enough cold water to juice to measure 1-1/2 cups; set aside.

Arrange 7 pineapple slices in bottom of 9-inch round cake pan sprayed with cooking spray. Place maraschino cherry half, cut-side up, in center of each pineapple slice. Chop remaining pineapple slices; set aside.

Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water.

Remove 1 cup of the gelatin; set aside at room temperature.

Refrigerate remaining gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).

Stir chopped pineapple into the thickened refrigerated gelatin. Spoon gelatin over pineapple slices in pan. Refrigerate 30 minutes or until set but not firm (should stick to finger when touched and should mound).

Beat cream cheese in large bowl with wire whisk until creamy. Gradually beat in reserved 1 cup room temperature gelatin. Pour over gelatin layer in pan. Refrigerate 4 hours or until firm.

Unmold. Store leftover gelatin in refrigerator.

Makes 12 servings, about 1/2 cup each
Adapted from source: Kraft