Piney Pink Surprise

Woman’s Day magazine, August 1969 USA

 

Piney Pink Surprise (+ creamy base)

 

The creamy base can be used for their recipes “Florida Honey-Nut”, “Tangy Beet Mold” and “Green Grapes Elegant”. I used it for “Piney Pink Surprise”.

 

Creamy base:

1 ½ cups cold liquid; 2 envelopes unflavoured gelatin; 225g cream cheese, softened; 2 tblspn lemon juice

In saucepan, sprinkle liquid with gelatin. Heat slowly, stirring, til gelatin dissolves. Do not boil. Stir in cheese, lemon juice, seasonings; cool; chill till thick as unbeaten egg white. Gently stir in solids; put in 5 to 6 cup mold; chill till firm. Unmold. Good for salads, main dishes and desserts.

 

Piney Pink Surprise:

Use red tropical-fruit punch for liquid, cream cheese, 1 tsp grated orange rind, 450g can unsweetened crushed pineapple (drained), ½ cup finely chopped toasted almonds. Serve as a salad or dessert.