1 tbsp. unflavored gelatin
2 cans (16 ounces each) crushed pineapple, drained and chilled (reserve syrup)
3/4 cup mint apple jelly
2 cups whipping cream
2 tbsp. confectioners sugar
Dissolve gelatin in one cup of the reserved pineapple syrup. Melt jelly; stir in dissolved gelatin. Stir in chilled pineapple. Whip cream, adding sugar. Fold pineapple mixture into whipped cream. Chill in freezer until firm. Do not freeze solid. Serves 10-12.
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