1 (20 1/2 oz.) can crushed pineapple
1 envelope (1 tbsp.) unflavored gelatin
1 (10 oz.) jar mint jelly
1 c. whipping cream
1 tsp. confectioners' sugar

Drain pineapple reserving juice. In saucepan soften gelatin in syrup. Add jelly and dash of salt. Heat and stir until gelatin is dissolved and jelly melted. If needed beat to blend jelly. Stir in pineapple. Chill until mixture is thickened and syrupy.

Whip cream with sugar. Fold into thickened gelatin mixture. Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Freeze until firm. Let stand at room temperature 10 to 15 minutes before serving. Unmold and slice. Place on lettuce lined salad plate.