Coconut Cream Salad
|Boiling water||1 Cup (16 tbs)|
|Lime gelatin||3 Ounce (1 Package)|
|Sugar||1⁄4 Cup (4 tbs)|
|Canned crushed pineapple||8 3⁄4 Ounce, drained (1 Can, Reserve Syrup)|
|Flaked coconut||3 1⁄2 Ounce (1 1/4 Cups)|
|Heavy cream||1 Cup (16 tbs), chilled, whipped|
Pour boiling water over gelatin and sugar in a bowl.
Stir until gelatin is dissolved.
Add enough water to the pineapple syrup to measure 1/2 cup liquid.
Mix into gelatin.
Chill until mixture is slightly thickened.
Stir in the pineapple and coconut.
Fold in the whipped cream.
Turn into a 5-cup mold and chill until firm.
Unmold onto a chilled serving plate.
Garnish with pieces of maraschino cherries.