|Plain gelatin||2 Teaspoon|
|Pineapple juice||1⁄4 Cup (4 tbs)|
|Cream cheese||1⁄2 Pound|
|Crushed pineapple||3⁄4 Cup (12 tbs), well drained|
Soften gelatine in pineapple juice.
Set over hot water, and stir until dissolved.
Cream the cheese until soft; then beat in the dissolved gelatine.
Add crushed pineapple and mayonnaise.
Chill until a spready consistency.
Note: Chicken and Pineapple-Cheese Filling may be molded in an oiled 7-cup loaf pan or 9-inch ring mold.
First, pour 1/2 the broth and chicken in the bottom, and chill in the freezer until almost set.
Then spread with the Pineapple-Cheese Filling, and let set again until almost firm.
Add remaining broth and chicken mixture.