Pina Colada Mousse

1. 1

   In a saucepan combine gelatin and 1 cup juice.

2. 2

   Stir over low heat until gelatin dissolves.

3. 3

   Stir in crushed pineapple and cream of coconut.

4. 4

   Stir in rum.

5. 5

   Chill until mixture mounds when stirred.

6. 6

   Fold in whipped cream and pour into a 2-quart freezer container or souffle dish.

7. 7

   Freeze until hard, then decorate with pineapple slices.

8. 8

   Cover and freeze until ready to serve.

9. 9

   Place in refrigerator 30 minutes before serving to make it easier to spoon.

No nutritional information available.

No additional tips available.