Pineapple Mint Freeze Recipes

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Steps:

• Drain pineapple, reserving syrup.
• In saucepan, soften gelatin in the reserved syrup.
• Add jelly; heat and stir until gelatin is dissolved and jelly is melted.
• Stir in pineapple.
• Chill until mixture is thickened and syrupy.
• Whip cream with sugar and fold into thickened gelatin mixture.
• Tint with a few drops green food coloring, if desired.
• Spoon into a loaf pan/dish.
• Freeze overnight.
• Let stand at room temperature 10-15 minutes and unmold.
• Slice and place on lettuce lined salad plates.

Steps:

• Pour pineapple and its juice into an 8 inch square baking pan. Freeze 2 hours or overnight.
• Position knife blade in a food processor bowl; spoon frozen mixture into processor bowl; Process mixture until smooth and slushy.
• Pour mixture into 4 individual dessert dishes. Spoon 2 tsp liqueur over each portion.
• Serve immediately.

Steps:

• Line the bottom and sides of an 8x4-in. loaf pan with foil, coat the foil with cooking spray. Set aside. Drain pineapple, reserving juice; set pineapple aside. Sprinkle gelatin over 1/4 cup of the pineapple juice; set aside., In a saucepan, combine the jelly and remaining pineapple juice. Cook and stir until mixture comes to a boil. Remove from the heat; stir in gelatin mixture until dissolved. Stir in pineapple and food coloring if desired. Refrigerate until syrupy., In a small bowl, beat cream until soft peaks form. Add confectioners' sugar; beat until stiff peaks form. Fold into gelatin mixture. Pour into prepared pan. Freeze until firm., Remove from the freezer 10-15 minutes before serving. Using foil, remove loaf from pan. Carefully peal off foil and discard. Using a serrated knife, cut salad into slices.