CREME DE MENTHE CROWN

1 (1 lb., 4-oz.) can Dole Sliced Pineapple, divided use
2 packages (6-oz. each) lime gelatin
3 cups boiling water
1 1/2 cups cold water
6 tablespoons Creme de Menthe
1/2 pint (1 cup) heavy (whipping) cream
1/4 cup sugar
1 teaspoon vanilla

Drain pineapple reserving all syrup.

Dissolve gelatin in 3 cups boiling water. Stir in pineapple syrup, cold water and Creme de Menthe. Pour 1 cup mixture into bottom of Bundt pan. 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. Stand remaining slices of pineapple in ridges.

Chill remainder of gelatin to consistency of unbeaten egg white.

Whip cream with sugar and vanilla until stiff. Fold into thickened gelatin mixture. Spoon into a 9-cup Bundt pan between pineapple slices and over top. Chill firm overnight.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated