Pineapple Jell-O
Pineapple Jell-O By Stephanie Cruz, 17, Bravo Medical Magnet
Pineapple Jell-O
By Stephanie Cruz, 17, Bravo Medical Magnet
Cooking has never interested me. For the cook-off I thought I’d just make a Betty Crocker cake because it was easy and the instructions were on the box. Then I thought I should do something a little more daring. So I asked my mother for a recipe. She told me about Jell-O and that it is beginner-friendly. It did involve standing over a stovetop, so I was hesitant, but I did it. It was fun and it has prompted me into being more creative in cuisine. Hey, I might even try foreign dishes—with some practice.
Ingredients:
1 packet pineapple instant Jell-O mix
1 can crushed pineapple
1 can sweetened condensed milk
16 oz. sour cream
Directions:
1. Sprinkle Jell-O mold with water and place in freezer. A Jell-O mold is a plastic container shaped like a doughnut that holds the Jell-O.
2. Open can of pineapple and drain juice into a pan.
3. Heat juice over low temperature and stir in Jell-O mix until dissolved. Remove from heat and let cool for 30 minutes.
4. Place pineapple chunks in mixing bowl. Stir in sour cream and milk.
5. Add pineapple/cream/ milk mix to juice/Jell-O mix and stir.
6. Place mix in mold and put in freezer.
7. Leave overnight or 4 hours if in a hurry.
Taste-tester said: "So good. Just the right amount of sweetness from the pineapple and it was so creamy, too." —Guianna Henriquez, 17,
Marlborough School
"I like the sweet tang of the Jello. I love pineapples."
—Connie Chung, 16, Gabrielino HS
