Cole Slaw Souffle
|Canned crushed pineapple||8 Ounce (1 Can)|
|Orange gelatin||3 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Egg whites||3 , stiffly beaten|
Fold a 22-inch piece of aluminum foil in half lengthwise.
Tape around a 1-quart souffle1 dish.
Drain pineapple, reserving juice.
Combine water, reserved juice and gelatin in a mixing bowl.
Microwave 2 1/2 to 3 minutes, until boiling.
Beat in mayonnaise.
Place in a cold loaf pan; freeze about 20 minutes until firm at the edge but still soft in the center.
Pour in a large bowl and beat until fluffy.
Fold in pineapple.
Add remaining ingredients and pour into the prepared souffle dish.
Remove foil and serve.