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Pineapple Mint Salad
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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. 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.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |