Orange Pineapple Cream Cheese Mold

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 Sugar
    Free Low Calorie Gelatin
1 (8-ounce) package Philadelphia Neufchatel Cheese, 1/3 Less
    Fat than Cream Cheese, softened

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

2. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in measured pineapple juice and water. Remove 1 cup of the gelatin; let stand at room temperature.

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

4. Gradually add reserved 1 cup gelatin to cream cheese in medium bowl, stirring with wire whisk until well blended. 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 10 servings.

Nutrition: (per serving); Calories 100; Total fat 5g; Saturated fat 3.5g; Cholesterol 15mg; Sodium 160mg; Carbohydrate 10g; Dietary fiber 0g; Sugars 9g; Protein 4g; Vitamin A 4%DV; Vitamin C 8%DV; Calcium 2%DV; Iron 0%DV

Recipe and photograph provided courtesy of Kraft Foods.