1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cans (8 oz. each) crushed pineapple, drained
1-1/2 cups JET-PUFFED BUNNY MALLOWS Marshmallows
1/2 cup chopped PLANTERS Walnuts
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Let's Make It
Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Stir in cold water and juice. Gradually add gelatin to cream cheese in large bowl, mixing until well blended. Refrigerate until thickened (spoon drawn through leaves definite impression).
Add pineapple, marshmallows and walnuts; mix well. Spoon into 6-cup ring mold sprayed with cooking spray.
Refrigerate several hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
You'll know it's a special occasion when you get to enjoy a serving of this fun fruit mold.
For a festive appearance, garnish with BAKER'S ANGEL FLAKE Coconut and additional marshmallows just before serving.
Prepare as directed, using JET-PUFFED Miniature Marshmallows.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edge 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.
Do not use fresh or frozen pineapple, kiwi, gingerroot, papaya, figs or guava. Gelatin will not set.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings, 1/2 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.