Rosy Fruit Molds With Cheese
|Canned sliced pineapple||20 Ounce (1 No. 2 Can)|
|Canned fruit cocktail||1 Pound (1 Can / 2 Cups)|
|Raspberry flavored gelatin||3 Ounce (1 Package)|
|Lemon juice||3 Tablespoon (Fresh / Frozen / Canned)|
|Almond extract||1⁄4 Teaspoon|
|Cream cheese||3 Ounce (1 Package)|
Drain pineapple and fruit cocktail; reserve syrups.
Add enough water to mixed syrups to make 2 cups.
Heat 1 cup of liquid to boiling; pour over gelatin and stir till dissolved.
Add remaining liquid, lemon juice, and almond extract; chill till partially set.
Cut cream cheese in 8 squares.
Form each square into ball, around a walnut half.
Place cheese balls in bottom of individual molds.
Stir fruit cocktail into gelatin mixture.
Pour over cheese balls.
Chill till firm.
Unmold on pineapple slices.