BRANDIED RASPBERRY BAVARIAN

1 (1 lb. 4-oz.) can Dole Crushed Pineapple in Juice
2 packages (6-oz. each) raspberry gelatin
3 cups boiling water
2 cups cold water
1 teaspoon lemon peel
1/2 cup brandy
1/2 pint (1 cup) heavy (whipping) cream
2 tablespoons sugar

Drain pineapple reserving all juice.

Dissolve gelatin in 3 cups boiling water boiling water. Stir in reserved pineapple juice, cold water, lemon peel and brandy. Chill to consistency of unbeaten egg white.

Whip cream with sugar. Fold into thickened gelatin along with drained pineapple. Pour into a 9-cup Bundt pan. Chill overnight.

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