1 (No. 2) can pineapple, spoon sized cubes
3 c. hulled strawberries
2/3 - 1 c. confectioners' sugar
1/4 c. finely chopped mint leaves

Drain pineapple. Alternate layers of pineapple and strawberries; sprinkle each layer with sugar. Sprinkle mint over top; chill. Serve in sherbet glasses. Makes 6 servings.