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.