1 - 20 ounce can crushed pineapple in juice, undrained [ never use fresh pineapple
1-1/2 cups boiling water
1 - 8 serving size package sugar free lime flavor JELL-O gelatin
1 - 8 ounce package PHILADELPHIA Cream Cheese, softened
Drain crushed pineapple, reserving pineapple juice. Add enough cold water to reserved juice to measure 1-1/2 cups.
Stir boiling water into dry lime gelatin mix in large bowl until jello is completely dissolved. Stir in pineapple juice mixture. Remove 1 cup of the lime gelatin mixture; set aside at room temperature. Stir half of the crushed pineapple into remaining lime gelatin.
Lightly spray the jello mold or bundt cake pan with cooking spray or lightly brush with oil before filling. Pour lime jello into mold or bundt cake pan. Refrigerate 2 hours or until set but not firm (the lime gelatin should stick to finger when touched).
In a medium bowl, gradually add the reserved gelatin mixture to cream cheese, beating with wire whisk until well blended. Stir in the remaining crushed pineapple. Pour over the set lime gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Store leftover lime gelatin in refrigerator.
How to Unmold Lime Jello Mold;
Lightly spray the mold with cooking spray or lightly brush with oil before filling. Allow gelatin to set until completely firm, several hours or overnight. There are several easy ways to unmold the gelatin. Dip knife in warm water and run knife around edge of gelatin to loosen the edges. Dip mold in warm water, just to rim, for 9 sec. Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold. If mold is still not ready, place in warm water for another 5 sec.
Prepare as directed, using 2 package (4-serving size each) sugar free raspberry flavor gelatin,
and then substituting 1 cup light sour cream for the cream cheese and adding only enough cold water to reserved pineapple juice to measure 1 cup.