Name: Cold Pineapple Cake with Gelatin
Prep time: 150 min
Cook time: PTnullM
Yield: 8
Cuisine: Internacional
Ingredients: 1 liter water, hot, for the pineapple gelatin; 1 pineapple gelatin, 120 g; 1 cup evaporated milk, for the filling; 1 cup condensed milk, for the filling; 1 1/2 cups cream cheese, in cubes, for the filling; 1/2 cups McCormick® Balance Pineapple Flaxseed Preserve, for the filling; 1 envelope unflavored gelatin powder, 7 g, hydrated and melted; ladyfingers; 1 cup pineapple, in slices; pineapple, in cubes, for decoration; comestible flowers, for decoration

Preparation

2h 30 mins

Low

Pour the hot water into a bowl and dissolve the pineapple gelatin. Then, pour the mixture onto a flat tray, refrigerate for 1 hour or until set. Cut into medium cubes and set aside. For the filling: Blend the evaporated milk, condensed milk, cream cheese, and McCormick® Balance Pineapple with Flaxseed Preserve for 3 minutes and while blending, add the previously hydrated and melted gelatin. Set aside the filling for the cold pineapple cake.