Classic Pineapple Lime Mold Recipes

OLD-FASHIONED PINEAPPLE COOKIES- GRANDMA'S

Steps:

• 1. Preheat oven to 350. Cream shortening and sugars together. Add egg and mix well. Add dry ingredients and mix well Add drained pineapple and mix well. Add nuts and flavoring, mix well. Drop by spoonful onto greased baking sheet. Bake for 15-20 minutes.
• 2. Cool cookies on wire racks. Mix powdered sugar and reserved pineapple juice to make icing. Drizzle icing on cooled cookies.

PINEAPPLE LIME JELL-O MOLD

Steps:

• Drain pineapple and reserve liquid.
• Spray Jello mold or bowl with PAM cooking spray.
• Dissolve Jell-o in 2 cups of boiling water, stirring for a few minutes.
• Add enough cold water to the reserved pineapple juice to equal 1.5 cups, and add to Jell-o mixture.
• Whisk in about 8 oz. sour cream (mom used a little less).
• Dump pineapple inches.
• Chill until set.
• If you want to unmold the dish, set bowl into warm water for 30 seconds, and place plate on top of bowl.
• Invert the bowl onto the plate and let the jell-o slide out.
• Enjoy!

PINEAPPLE-LIME GELATIN MOLD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in pineapple; cover and refrigerate until syrupy. , Whisk in sour cream; add pecans. Transfer to a 6-cup ring mold coated with cooking spray. Cover and refrigerate until firm. Unmold onto a serving plate.

CLASSIC PINEAPPLE LIME MOLD

Steps:

• Stir boiling water into gelatin in large bowl 2 minutes until completely dissolved.
• Stir in cold water. Remove 2 cups gelatin mixture into another bowl and stir in pineapple tidbits. Pour into 6-cup mold. Refrigerate about 30 minutes or until set, but not firm (should stick to finger and mound).
• Meanwhile, refrigerate remaining gelatin mixture about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups whipped topping and marshmallow with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until set. To unmold, dip mold in warm water for about 15 seconds. 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.

LIME PINEAPPLE JELLO MOLD

Steps:

• For first layer, prepare 1 package of Jello according to directions; pour into mold and chill until set.
• For 2nd layer, whip cream cheese with a few drops of milk.
• Drain pineapple well, reserving juice.
• Mix pineapple into cream cheese.
• Prepare Jello using 1 cup of water and 1 cup pineapple juice; fold into cheese mixture.
• Pour into mold over first layer. Chill until well set.

LIME, PINEAPPLE AND CARROT SALAD

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.