Jello, Pineapple & Maraschino Spring Flowers

As I was revisiting an old Jello post, Bloggy Buddy Sandi's comment stuck out... She said her mom would add maraschino cherries to the hole, and the thought occurred to me... The contrasting center would kinda look like Jello & Pineapple Spring Flowers. Talk about a pretty addition to your Easter dinner or Mother's Day brunch:@) Any holiday or occasion really... And no Jello mold needed, this is made right in the pineapple can, and is a very old idea from Dole. My best suggestion: Do gently warm the outside of the can before trying to release the Jello, don't try to push it out as they say in the vintage ad here. Trust me folks... 

Above pic is with lemon Jello.

Do you have any green maraschino cherries?

Yep, that would work great too:@)

I used orange Jello in my first post.

I like the orange best:@)

Jello, Pineapple & Maraschino Cherries in a Can

20 oz can pineapple slices in juice

Enough maraschino cherries to fill center hole-approx 8-9

Four serving size Jello, any flavor

1/2 C boiling water

1/2 C cold water

1. Open can of pineapple, leave slices in can and drain juice. (Use juice in this great marinade for grilling here.)
2. Dissolve Jello in boiling water, stir in cold water.
3. Blot cherries on paper towel and fill center hole of pineapple to the top.
4. Carefully fill can with Jello, give a little shake, top off with Jello, you may have a little left over. Make sure it fills the center around the cherries too.
5. Center pineapple in can and place in refrigerator until set. At least 4 hours, preferably overnight.
6. Unmold: What I did... 
7. Open other end of can with can opener. Place plastic wrap over each open end. Run hot water around the can for a few seconds.
8. Dry can well, remove plastic wrap and shake out of cut end of can. I then allowed it to re-chill a little longer in the fridge.
9. Use pineapple slices as your guide, cut with sharp knife and enjoy!

It's an oldie but a goodie!

Have a Happy Day:@)