Pineapple Upside-Down Lime Mold

Pineapple Upside-Down Lime Mold


  • 1 (20 ounce) can pineapple slices in juice, undrained
  • Cold water
  • 7 maraschino cherry halves
  • 1 1/2 cups boiling water
  • 1 (6 ounce) box JELL-O Lime Flavor Gelatin
  • 1 (8 ounce) can PHILADELPHIA Cream Cheese, softened

Do not use fresh or frozen pineapple, kiwi, papaya or guava juice. Gelatin will not set.


  1. Drain pineapple, reserving juice. Add enough cold water to juice to measure 1 1/2 cups; set aside.
  2. 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.
  3. 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.
  4. Refrigerate remaining gelatin 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
  5. Stir in chopped pineapple. Spoon gelatin over pineapple slices in pan.
  6. Refrigerate for 30 minutes or until set but not firm (should stick to finger when touched and should mound).
  7. Beat cream cheese in large bowl with wire whisk until creamy. Gradually beat in reserved 1 cup gelatin. Pour over gelatin layer in pan.
  8. Refrigerate for 4 hours or until firm.
  9. Unmold. Store leftover gelatin in refrigerator.

12 servings, about 1/2 cup each

How to Unmold Gelatin: Dip mold in warm water for about 15 sec. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

How to Soften Cream Cheese: Place completely unwrapped package of cream cheese on microwaveable plate. Microwave on HIGH 10 to 15 seconds or until slightly softened.

Recipe and photo used with permission from: Kraft Kitchens

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