Layered Orange Pineapple Mold recipe

1 (20-ounce) can crushed pineapple in juice, undrained
Cold water
1 1/2 cups boiling water
1 (6-ounce) package Jell-O Brand Orange Flavor Gelatin
1 (8-ounce) package Philadelphia Cream Cheese, softened

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

2. Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve 1 cup gelatin at room temperature.

3. Stir 1/2 of the crushed pineapple into remaining gelatin. Pour into 6-cup mold sprayed with cooking spray. Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).

4. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth. Stir in remaining crushed pineapple. Pour over gelatin layer in mold.

5. Refrigerate 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Makes 12 servings.

Nutrition: (per serving): Calories 150; Total fat 7g; Saturated fat 4g; Cholesterol 20mg; Sodium 130mg; Carbohydrate 21g; Dietary fiber 0g; Sugars 20g; Protein 2g; Vitamin A 4%DV; Vitamin C 8%DV; Calcium 2%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.