3 (3 oz. each) pkg. pineapple or lemon Jello
1 1/2 c. boiling water
2 pt. vanilla ice cream, softened
1 (8 oz.) can crushed pineapple, drain and reserve liquid
1/4 c. cream of coconut
Fresh pineapple slices and coconut for garnish (optional)

In large bowl, dissolve gelatin in boiling water. Stir in ice cream, pineapple juice and cream of coconut; mix until well blended and smooth. Chill in refrigerator until thick enough to mound, about 20 minutes. Fold in crushed pineapple, mixing until evenly distributed. Pour into 6 cup mold. Chill 3 hours or until set. Unmold, garnish, if desired.