3 (3 oz.) pkg. pineapple/lemon Jello
1 1/2 c. boiling water
1 qt. vanilla ice cream, completely softened
8 oz. can crushed pineapple, drained (reserve liquid)
1/4 c. cream of coconut
Fresh pineapple slices, pineapple leaves, fresh coconut curls (optional)

Mix Jello with boiling water, stirring until dissolved; stir in ice cream, pineapple juice and cream of coconut, mixing until well blended; chill until thick enough to mound (15 minutes). Fold in crushed pineapple, mixing well. Pour into 6-cup mold; chill until set. Unmold, garnish with fresh fruit, leaves and coconut.