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Creamy Pineapple Mold Recipe
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned crushed pineapple||20 Ounce (Reserve Syrup)|
|Mint flavored apple jelly||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Serving size: Complete recipe
Calories 1435 Calories from Fat 781
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 55.3 g276.4%
Trans Fat 0 g
Cholesterol 328.8 mg
Sodium 120.6 mg5%
Total Carbohydrates 146 g48.8%
Dietary Fiber 5.7 g22.7%
Sugars 130.5 g
Protein 19 g37.8%
Vitamin A 70.6% Vitamin C 2.4%
Calcium 16.4% Iron 1.3%
*Based on a 2000 Calorie diet
Stir over low heat until gelatin is dissolved.
Remove from heat; add jelly and stir until melted.
Blend in the pineapple with remaining pineap pie syrup.
Chill until mixture mounds slightly when dropped from a spoon, stirring occasionally.
Fold whipped cream into gelatin mixture.
Turn into a 5-cup mold.
Chill until firm.
Unmold on a chilled serving plate and garnish with/res/i mint.