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Pineapple Mint Salad

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

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.

Printed from tasteofhome.com Oct 14, 2008

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Pineapple Mint Salad cont.

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.