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6 servings
suggest servings
| 1 | can | pineapple | crushed |
| 1/2 | pint | heavy whipping cream | |
| 1 | package | cream cheese | |
| 1 1/2 | envelopes | gelatin | unflavored |
| 1 | teaspoon | vanilla extract | |
| 2 | tablespoons | sugar |
Soak the mold you are going to use in cold water, and set aside.
Mix gelatin with 1/2 cup water and set aside.
Heat pineapple and cream cheese until dissolved.
(DO NOT BOIL). Add gelatin and stir.
Cool.
Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla.
When pineapple mixture is cool, stir in the other ingredients.
Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries.
Refrigerate.
| % Daily Value* | |
| Total Fat 5.0g | 8% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 45mg | 2% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 4.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the most daunting tasks for both the professional chef and the home cook is coordinating the preparation of multiple items so that they are completed at the same time. And it doesn't matter...
I made this for my son today. He loves it and it was east to do. I made it in the bundt pan and it turned out great!!! I will definitely be making this again and passing the recipe on to others. pam yuhanick salem ohio
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