Creamy Pineapple Mold
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Canned crushed pineapple||20 Ounce (Reserve Syrup)|
|Mint flavored apple jelly||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Soften gelatin in 1/2 cup syrup in a saucepan.
Stir over low heat until gelatin is dissolved.
Remove from heat; add jelly and stir until melted.
Blend in the pineapple with remaining pineap pie syrup.
Chill until mixture mounds slightly when dropped from a spoon, stirring occasionally.
Fold whipped cream into gelatin mixture.
Turn into a 5-cup mold.
Chill until firm.
Unmold on a chilled serving plate and garnish with/res/i mint.