July 07, 2016
Desserts, Gelatin/Jello, Dairy,
Cheese, Fruit, Pineapple, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Entertaining, July 4th, Labor Day, Summer, Refrigerator, Gluten-Free, No Eggs, Cream Cheese more
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"Summer perfect, you can use 2 cups of unwhipped whipping cream then whipped instead of the 3 cups of Cool Whip but I find whipped cream gets water after sitting in the fridge"
In a large bowl, pour 1 cup boiling water over the dry gelatin powder. Stir until dissolved, then stir in 1/2 cup reserved sweetened pineapple juice. Refrigerate until thickened but not set, about 1 hour.
Meanwhile, place crushed pineapple and remaining juice in a small saucepan. Bring to a boil, reduce heat, and simmer for about 5 minutes. Remove from heat, and cool to room temperature.
In a large bowl, blend softened cream cheese and gelatin mixture until smooth. Mix in the cooled pineapple.
In a medium bowl, Fold the Cool Whip into gelatin mixture, then fold in chopped nuts. Pour into a bowl, and refrigerate for at least 4 hours, or until set.
Spoon into dessert bowls.
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