1/2 c. mint flavored jelly
1/4 c. water
2 (13 1/2 oz.) cans pineapple, drained
1 c. chilled whipping cream
Slivered almonds

Heat jelly and water over low heat until smooth, stirring occasionally. Chill until thick and syrupy. In a chilled bowl, beat cream until stiff. Gradually beat in syrup mixture. Carefully fold in pineapple. Garnish with almonds just before serving.