Pineapple Mint Salad
Reminisce
This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. —Dorothy Showalter
Broadway, Virginia
SERVINGS: 8-10
CATEGORY: Salads
METHOD: Freezer
TIME: Prep: 20 min. + freezing
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. x 2-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 mixing 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.