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
1/2 tsp. salt

Drain pineapple, reserving syrup. In saucepan, soften gelatin in syrup. Add jelly melted. If need 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 few drops green food coloring. Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish.

Freeze until firm. Let stand room temperature 10 to 15 minutes before serving. Unmold, slice and place on lettuce salad plates or put in mold and unmold whole salad on lettuce plate. Serves 8.

Omit salt if use for a dessert. A medium size Cool Whip can be used for whipping cream.