There’s something incredibly comforting about a classic dessert, especially when that dessert is a Pineapple Mold. Originating from the 1950s, this gelatin-based dessert has been a staple at family gatherings and potlucks for decades. Its unique combination of sweet, tangy pineapple, creamy cottage cheese, and crunchy walnuts creates a taste and texture that’s truly unforgettable. Not to mention, it’s a breeze to make, even for novice cooks! I have a deep love for this dessert. It reminds me of my grandmother’s kitchen and the countless family dinners we had together. She was the one who introduced me to Pineapple Mold, and it was love at first bite. Over the years, I’ve tweaked her recipe, adding my own twist to it. I hope you’ll enjoy making this recipe as much as I do. Happy cooking!
Ingredients
- 1 small (3 oz.) pkg. lemon jello
- 1 (3 oz.) pkg. lime jello
- 2 c. boiling water
- 10 oz. (1 1/4 c.) cottage cheese
- 1 (No. 2 ) can crushed pineapple
- 2/3 c. walnuts
- 1 c. cream
- 1 c. mayonnaise (not salad dressing)
- 1 to 3 Tbsp. horseradish to taste
Mold Making Method
- Use a nonstick spray to wet a 1 1/2-quart ring mold (takes an afternoon to jell).
- Combine jello(s) and boiling water.
- Stir to dissolve.
- Let cool slightly.
- Stir in cottage cheese, crushed pineapple, walnuts.
Calorie: 300
Total cooking time: 3 hours
Difficulty level: Easy
The Quest for the Perfect Pineapple Mold
It all started one sunny afternoon when I was on a mission, a mission to create the most exquisite Pineapple Mold. Armed with a small (3 oz.) package of lemon jello, a similar sized package of lime jello, and determination in my eyes, I embarked on my culinary journey.
A Nonstick Spray and the Mysterious Ring Mold
Before the real action began, I had to confront the 1 1/2-quart ring mold. With a quick spritz of nonstick spray, it was tamed and ready to be filled. It looked innocent enough, but I knew it would take an entire afternoon to jell. The suspense was palpable, or maybe that was just the jello.
The Jello Jamboree
Next up was the jello. The lime and lemon jello looked at each other, one green and the other yellow, like traffic lights on a dessert highway. Into the pot they went with 2 cups of boiling water, dissolving in a hot tango of fruity flavors. It was a steamy affair, quite literally, but they had to cool off before their other friends joined in.
The Cottage Cheese Conundrum
While the jello mixture cooled, I fetched the cottage cheese from the fridge. Now, cottage cheese is a bit of a wild card in a Pineapple Mold; it’s got the cheeky texture and the creaminess, but it’s also got a hint of mischief. With a daring flourish, I tipped the entire 1 1/4 cup into the jello mixture.
The Pineapple and Walnut Party
At this point, the crushed pineapple was feeling left out, so in it went, followed closely by 2/3 cup of walnuts. It was a veritable party of flavors, with the pineapple bringing the sweetness and the walnuts bringing the crunch. I could almost hear the jello mixture singing out in joy.
The Creamy Climax
The final act was approaching. As the climax of this culinary drama, I whisked in 1 cup of cream and 1 cup of mayonnaise. Not salad dressing, mind you, mayonnaise. There’s a big difference, trust me.
The Horseradish Hurdle
Last but not least, I had to tackle the horseradish. It’s a tricky ingredient, it can either be a hero or a villain, depending on how much you use. I decided to play it safe and used just 1 tablespoon. And voila! My Pineapple Mold mixture was ready.
The Waiting Game
And then, the waiting began. I had to leave my darling Pineapple Mold to jell, all alone in the fridge. It was a bittersweet moment, like sending a child to summer camp. But in the end, the deliciousness was worth the wait.
So, that’s the tale of my Pineapple Mold. It was a journey of flavor, a quest for the perfect balance of sweet, creamy, and crunchy, and a comedy of culinary errors. But most importantly, it was a heck of a lot of fun.
