Pineapple Mint Freeze Recipe
Ingredients
| Pineapple can | 1 20 1/2 Ounce, crushed | |
| Gelatin envelope | 1 | |
| 1 10-ounce jar mint jelly | ||
| Whipping cream | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 1 Teaspoon | |
Directions
Drain pineapple, reserving syrup.
In saucepan, soften gelatin in syrup.
Add jelly and dash salt; heat and stir till gelatin is dissolved and jelly melted.
If needed, beat to blend jelly.
Stir in pineapple.
Chill till mixture is thickened and syrupy.
Whip cream with sugar; fold into thickened gelatin mixture.
Tint with few drops green food coloring, if desired.
Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish.
Freeze till firm.
Let stand at room temperature 10 to 15 minutes before serving.
Unmold; slice and place on lettuce-lined salad plates.
Garnish with fresh mint sprigs, if desired.
In saucepan, soften gelatin in syrup.
Add jelly and dash salt; heat and stir till gelatin is dissolved and jelly melted.
If needed, beat to blend jelly.
Stir in pineapple.
Chill till mixture is thickened and syrupy.
Whip cream with sugar; fold into thickened gelatin mixture.
Tint with few drops green food coloring, if desired.
Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish.
Freeze till firm.
Let stand at room temperature 10 to 15 minutes before serving.
Unmold; slice and place on lettuce-lined salad plates.
Garnish with fresh mint sprigs, if desired.
Chef
