Thoroughly drain one 20-ounce can crushed pineapple (]uice pack), reserving 1 cup juice.
In saucepan mix 1/4 cup sugar and 1 envelope unflavored gelatin (1 tablespoon); stir in reserved juice.
Stir over low heat till gelatin and sugar dissolve.
Remove from heat; stir in 1/4 teaspoon vanilla, several drops peppermint extract, few drops red or green food coloring, and pineapple.
Chill mixture till partially set.
In mixing bowl combine 1/3 CUP nonfat dry milk powder and 1/3 CUP ice water; beat at high speed till stiff peaks form.
Carefully fold in gelatin mixture.
Chill, if necessary, till mixture mounds.
Spoon into sherbet dishes.
Chill till firm