Dessert Recipes - Crème de Menthe Crown Recipe

Ingredients 

• One 1-lb, 4oz can Dole Sliced Pineapple

• Two 6-oz packages lime gelatin

• 3 cups boiling water

• 1 1/2 cups cold water

• 6 Tbs Crème de Menthe

• 1/2 pint whipping cream

• 1/4 cup sugar

• 1 tsp vanilla

---

Method:

1. Drain pineapple, reserving all syrup. Dissolve gelatin in boiling water. Stir in pineapple syrup, cold water and Crème de Menthe. Pour 1 cup mixture into bottom of Bundt pan.

2. Arrange 3 slices of pineapple, cut in halves, in gelatin mixture in bottom of Bundt pan. Chill firm. Cut through gelatin with spatula at pan ridges.

3. Stand remaining slices in ridges. Chill remainder to consistency of un­beaten egg white. Whip cream with sugar and vanilla until stiff. Fold into thickened gelatin mixture.

4. Spoon into Bundt pan between pineapple slices and over top. Chill until firm overnight.