1 (20 oz.) can crushed pineapple, undrained
1/3 c. mint flavored apple jelly
1 tsp. powdered sugar
1 envelope unflavored gelatin
1 c. whipping cream

Drain pineapple, reserving 1/2 cup juice. Soften gelatin in juice in a small saucepan; cook over medium heat, stirring constantly, until gelatin dissolves. Remove from heat. Add jelly; stir until melted. Stir in pineapple; chill until consistency of unbeaten egg white.

Combine whipping cream and powdered sugar; beat until stiff peaks form. Fold into gelatin mixture; spoon into a lightly oiled 5-cup mold. Chill until firm. Yield: 8 servings.