Coconut and Pineapple Mold
Ingredients
Instructions
- Add enough water to the reserved pineapple juice to make 3/4 cup.
- In a bowl dissolve jell-o and boiling water.
- Stir well until jell-o is dissolved, about 2 minutes.
- Add 3/4 cup pineapple juice mixture.
- In a separate bowl beat cream cheese on medium high speed.
- Gradually add jell-o mixture.
- Beat until well blended.
- Chill until mixture is thickened, but not set.
- Stir in crushed pineapple and coconut.
- Pour in a 4 cup mold that has been sprayed with cooking spray.
- I used a glass bowl.
- Refrigerate until firm.
Nutrition & Diet Analysis (per serving)
215
kcal
11% DV
Protein
Fat
Carbs
Diet fit
Low-carb
Under 400 cal
Contains
Milk
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).