1 (20 1/2 oz.) can crushed pineapple
1 env. (1 tbsp.) unflavored gelatin
1 (10 oz.) jar mint jelly
1 c. whipping cream
1 tsp. confectioners' sugar

Drain pineapple, reserving syrup. In saucepan soften gelatin in syrup. Add jelly and dash of salt; heat and stir until gelatin is dissolved and jelly melted, if needed beat to blend jelly. Stir in pineapple. Chill until mixture is thickened and syrupy. Whip cream with sugar; fold into thickened gelatin mixture. tint with a few drops green food coloring if desired.

Spoon into 8 1/2" x 4 1/2" x 2 1/2" loaf pan. Freeze until 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. Serves 8.