Pineapple Mint Salad Recipe

Pineapple Mint Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. —Dorothy Showalter Broadway, Virginia

This recipe is:

Quick

[X]

Rate Pineapple Mint Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pineapple Mint Salad Recipe

Prep: 20 min. + freezing

Yield: 8-10 Servings

15 5 20

Ingredients

1 can (20 ounces) crushed pineapple
1 envelope unflavored gelatin
1 jar (10-1/2 ounces) mint jelly
2 to 3 drops food coloring, optional
1 cup heavy whipping cream
1 teaspoon confectioners' sugar

Directions

Line the bottom and sides of an 8-in. x 4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside.
In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy.
In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm.
Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices. Yield: 8-10 servings.

Originally published as Pineapple Mint Salad in Reminisce March/April 2005, p48