Pineapple Gelatin Delight Recipes

PINEAPPLE GELATIN DELIGHT

Steps:

• Equipment: big pot; gelatin mold
• Spray gelatin mold with non stick cooking spray
• Add 4 cups of pineapple juice, sugar and gelatin to a pot on medium heat. Stir constantly for 10 minutes.
• Dissolve the cornstarch in the remaining pineapple juice (4 cups).
• Add this mixture to the one in the pot, continue stirring for another 10 minutes. The mixture will start to thicken.
• Pour the mix into mold.
• Let it cool down at room temperature then refrigerate.
• Unmold before serving.

PINEAPPLE DREAM DESSERT

Steps:

• Preheat oven to 300 F.
• Melt butter in the microwave and allow to cool. Combine the crumbs and butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×9 square pan and bake for 8-10 minutes. Place on wire rack to cool.
• Beat the cream cheese and butter together until creamy. Turn the mixer down to low and add the powdered sugar one cup at a time until incorporated. Turn up and beat well for a minute or so. Add a heaping tablespoon of the drained pineapple and stir in with a rubber spatula. Spread the cream cheese and pineapple mixture over the crust.
• Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.

LIME DELIGHT

Steps:

• In a small saucepan, bring pineapple to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Chill until slightly thickened, about 30 minutes. Stir in cottage cheese and whipped topping. Cover and refrigerate until thickened.

VIVIAN'S DELIGHT

Steps:

• In a bowl, stir together cottage cheese, whipped cream, pineapple, and gelatin. Cover, and refrigerate at least an hour before serving.

ORANGE-PINEAPPLE DELIGHT

Steps:

• Drain pineapple well, reserving juice.
• Place pineapple juice in a 2-cup measuring cup and add enough cold orange juice to make 1 1/2 cups liquid.
• Place orange jello in a large bowl and add boiling water; stir at least 2 minutes or until jello is completely dissolved.
• Stir pineapple/orange juice into jello.
• Reserve one cup of the jello mixture; leave this at room temperature.
• Stir half of the crushed pineapple into jello mixture in bowl; pour into a 6 cup mold that you've sprayed with nonstick cooking spray (like Pam).
• Refrigerate mold about two hours, or until set but not firm-- mixture should stick to your finger when touched, and should mound.
• Place cream cheese into mixing bowl and stir in reserved gelatin (what you've been keeping at room temp); whisk well until smooth.
• Stir in remaining crushed pineapple; spoon this mixture over gelatin layer in mold.
• Refrigerate for 4 hours or until firm; unmold and serve.

ORANGE DELIGHT

Steps:

• Mix dry gelatin with cottage cheese.
• Drain juice from pineapple and mandarin oranges. Stir into cottage cheese mixture.
• Stir in whipped topping and refrigerate for at least 1 hour before serving.

PINEAPPLE DELIGHT

Steps:

• In a bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square dish. Refrigerate until firm. , In a bowl, combine gelatin and water; stir until dissolved. Cool to room temperature. In a blender, combine the cottage cheese and sugar substitute; cover and process until smooth. Slowly add gelatin mixture and blend until smooth. Pour into crust. Refrigerate until firm. , Meanwhile, in a saucepan, combine cornstarch and water until smooth. Add pineapple. Bring to a boil. Cook and stir for 2 minutes or until thickened. Cool to room temperature. Spread over gelatin layer. Refrigerate for at least 1 hours before serving.

PINEAPPLE DELIGHT

Steps:

• Crust: Mix graham crackers and butter together.
• Press into 9 x 13 inch pan.
• Bake in 250f degree oven for 15 minutes.
• Cool.
• Filling: In a bowl, cream together butter and icing sugar.
• Add eggs and beat well.
• Spread over cooled crust.
• Bake in 350f degree oven for 25 minutes.
• Cool.
• Topping: Beat together whipping cream, vanilla and icing sugar until stiff.
• Fold in pineapple.
• Spread over filling.
• Sprinkle extra graham wafer crumbs on top for a finishing touch.
• Chill.
• Cut into squares and serve.