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Pineapple Mint Freeze

Salad.Carnival's picture
  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 717

% Daily Value*

Total Fat 80 g122.5%

Saturated Fat 53 g265.2%

Trans Fat 0 g

Cholesterol 331.4 mg110.5%

Sodium 180.7 mg7.5%

Total Carbohydrates 310 g103.2%

Dietary Fiber 8.6 g34.6%

Sugars 250.5 g

Protein 14 g28.9%

Vitamin A 0.3% Vitamin C 4.3%

Calcium 16.1% Iron 3.9%

*Based on a 2000 Calorie diet

Pineapple Mint Freeze Recipe