2 (4 serving) pkg. mixed fruit flavor gelatin
2 c. boiling water
1 c. cold pineapple juice
1 (8 oz.) container pineapple
Yogurt
1/2 c. cream of coconut
1/2 c. light corn syrup
Strawberry sauce

Dissolve gelatin in boiling water. Stir in cold pineapple juice. Chill until slightly thickened. Fold in pineapple yogurt, cream of coconut and corn syrup. Pour into 1 1/2 quart ring mold and freeze until firm, about 4 hours.

Unmold frozen gelatin. Garnish with toasted coconut and fresh fruit, if desired. Serve with strawberry sauce. Makes 6 cups or 12 servings.

STRAWBERRY SAUCE:

Slice 1 1/2 pints strawberries, then combine with 1/2 cup sugar and 2 tablespoons orange juice. Let stand 30 minutes. Spoon strawberries with juice into blender and puree until smooth. Chill.