MAI TAI MOLD

1 (1 lb. 4-oz.) can Dole Pineapple Chunks in Juice, divided use
2 packages (6-oz. each) orange gelatin
3 cups boiling water
2 cups cold water
1/2 cup dark rum or juice
3 large mint sprigs
12 maraschino cherries, divided use
1 orange, peeled and sectioned
Sweetened whipped cream (for serving)

Drain pineapple reserving all juice.

Dissolve gelatin in boiling water. Stir in cold water and rum. Arrange mint sprigs, 3 or 4 cherries and several pineapple chunks in bottom of a 9-cup Bundt pan. Pour in 1/2 cup gelatin mixture. Chill firm.

Chill remaining gelatin to consistency of unbeaten egg white. Fold in pineapple, cherries and orange sections. Pour over mint sprigs. Chill firm overnight.

Unmold and top with whipped cream to serve.

Makes 8-10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated