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 sugar. In saucepan, soften gelatin in syrup. Add jelly and dash 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 of green food coloring. Spoon into loaf dish, freeze until firm. Let stand 10-15 minutes before serving. Freezer tray.