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Pineapple Mint Salad

 Pineapple Mint Salad
This cool refreshing salad goes with a variety of entrees. It has become our tradition during the Easter season. —Dorothy Showalter Broadway, Virginia
8-10 ServingsPrep: 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. 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.