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Pineapple Mint Freeze

Salad.Carnival's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Mint

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