Drain pineapple and put juice in small saucepan. Add gelatin and mint jelly. Cook over medium heat for a few minutes, just until jelly is dissolved. Remove from heat; add pineapple. Allow mixture to chill, 20 minutes or more.
Whip heavy cream, add coloring. Fold into cooled gelatin mixture.
Put into 1 1/2 quart souffle dish or mold or 1 large (or 2 small) loaf pans. Cover with foil. Place in freezer. Ready in 2 hours. Slice and serve on lettuce or scoop into dessert dishes. Can also be served as pie by using a 9" baked pie shell. (I use frozen whipped topping instead of whipped cream.)
