|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Tablespoon|
|Crushed pineapple and juice||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
Soak gelatine in cold water.
Heat pineapple and juice with the sugar until sugar melts.
Add softened gelatine and stir until dissolved.
Add lemon juice and chill mixture in a flat pan in the freezer until thick and beginning to congeal, stirring occasionally.
Fold in stiffly beaten cream.
Pour into a bowl and chill.