Molded Tangerine Salad
|Plain gelatin||1 Tablespoon (Unflavored)|
|Cold water||1 Cup (16 tbs)|
|Frozen tangerine juice||6 Ounce, thawed|
|Neufchatel/Cream cheese||8 Ounce, softened (About 1 Package)|
|Canned crushed pineapple||8 Ounce, well drained (Including The Juice)|
|Kiwi||1 , sliced|
Sprinkle gelatin on cold water in 1-quart saucepan to soften; heat over low heat, stirring constantly, until gelatin is dissolved.
Remove from heat; stir in juice concentrate.
Beat cheese in 2 1/2-quart bowl on medium speed until fluffy.
Gradually beat in gelatin mixture on low speed until smooth.
Refrigerate until slightly thickened, about 1 hour.
Stir in pineapple.
Pour into 4-cup mold.
Refrigerate until firm, about 2 hours.
Unmold on serving plate.
Garnish with watercress and kiwi.