Ginger Pineapple Mold
|Canned pineapple chunks||20 Ounce, in juice (1 Can)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Ginger ale/Cold water||1 Cup (16 tbs)|
|Ground ginger||1⁄4 Teaspoon|
Drain pineapple, reserving juice.
Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved.
Stir in reserved juice, ginger ale and ginger.
Refrigerate about 1 1/4 hours or until slightly thickened (mixture should be consistency of unbeaten egg whites).
Arrange some of the pineapple chunks in 6-cup ring mold or 9x5-inch loaf pan; top with 1 cup of the slightly thickened gelatin.
Refrigerate about 10 minutes or until set but not firm (sticks to finger when touched and moves to the side when pan is tilted).
Stir remaining pineapple into remaining gelatin; spoon into mold.
Refrigerate 4 hours or until firm.
Garnish as desired.