Pineapple Mint Freeze
|Canned crushed pineapple||20 1⁄2 Ounce (1 Can)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Mint jelly||10 Ounce (1 Jar)|
|Whipping cream||1 Cup (16 tbs)|
|Confectioners sugar||1 Teaspoon|
Drain pineapple, reserving syrup.
In saucepan, soften gelatin in syrup.
Add jelly and dash salt; heat and stir till gelatin is dissolved and jelly melted.
If needed, beat to blend jelly.
Stir in pineapple.
Chill till mixture is thickened and syrupy.
Whip cream with sugar; fold into thickened gelatin mixture.
Tint with few drops green food coloring, if desired.
Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish.
Freeze till firm.
Let stand at room temperature 10 to 15 minutes before serving.
Unmold; slice and place on lettuce-lined salad plates.
Garnish with fresh mint sprigs, if desired.