Ingredients for Ginger Pineapple Jello Mold
- Crushed Pineapple In Juice
- 1 cup boiling water
- Lime Gelatin
- Ginger ale (enough to combine with reserved pineapple juice to make 1 ¼ cups of liquid)
- 1 teaspoon ground ginger
- Fresh Blueberries
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How to Make Ginger Pineapple Jello Mold
- Drain one 20-ounce can of crushed pineapple, reserving the juice in a measuring cup.
- In a large bowl, sprinkle 1 (3 ounce) package of unflavored gelatin over 1 cup of boiling water. Stir for at least 2 minutes until completely dissolved.
- Add enough ginger ale to the reserved pineapple juice to create 1 ¼ cups of liquid.
- Stir in 1 teaspoon of ground ginger into the pineapple juice and ginger ale mixture.
- Pour the pineapple juice/ginger ale/ginger mixture into the dissolved gelatin and stir to combine.
- Refrigerate for 1 ¼ hours, or until the mixture begins to thicken slightly (it should resemble melted ice cream).
- Stir in the drained crushed pineapple.
- Pour the mixture into a 5-cup mold.
- Refrigerate for at least 4 hours, or until completely firm.
- Carefully unmold and serve. For a summer twist, add 1 cup of blueberries along with the pineapple (omit the ground ginger for this variation).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
99g
Fat
0g
Carbs
8g
