1 (20 oz.) can crushed pineapple
1 env. unflavored gelatin
1 (10 oz.) jar mint jelly
1 c. whipped cream or 1 pkg. Dream Whip
1 tbsp. confectioners sugar

Drain pineapple and save juice. Melt mint jelly in saucepan over low flame. Soften gelatin in juice from pineapple. When mint jelly is all melted, add pineapple, pinch salt, and unflavored gelatin in juice. Stir until all is mixed together.

Refrigerate until almost thickened. Whip cream or Dream Whip and sugar. Fold into almost thickened jelly mixture and put into loaf pan and freeze. Serve with lamb dinner and slice (8 x 8) loaf pan or bread pan a little larger.

Garnish with mint leaves and sliced pineapple.