The enzymes in uncooked pineapple will stop gelatin from gelling. That’s why there was never any pineapple Jello! (Although I think they did eventually develop that flavor.)Thanks! I was wondering about the small amount of pineapple in the cream cheese...and a little bit of mango. I have read that you should not put pineapple into a cheese cake because it keeps it from setting properly...but not sure about the processed cheese cake.
Yes, Pineapple has a naturally occurring enzyme that prevents gelatine from setting. OK when it's cooked (or it's packed in a tin) so it largely depends on whether you think the pineapple in the cream cheese package has been cooked or not.Thanks! I was wondering about the small amount of pineapple in the cream cheese...and a little bit of mango. I have read that you should not put pineapple into a cheese cake because it keeps it from setting properly...but not sure about the processed cheese cake.