Pina Colada Mousse - cooking recipe

Ingredients

2 envelopes unflavored gelatin
2 c. pineapple juice
1 (1 lb. 4 oz.) can crushed pineapple (undrained)
1 (15 oz.) can cream of coconut
1 c. rum
2 c. (1 pt.) heavy cream, whipped
pineapple slices, halved

Preparation

In a saucepan combine gelatin and 1 cup juice.
Stir over low heat until gelatin dissolves.
Stir in crushed pineapple and cream of coconut.
Stir in rum.
Chill until mixture mounds when stirred.
Fold in whipped cream and pour into a 2-quart freezer container or souffle dish.
Freeze until hard, then decorate with pineapple slices.
Cover and freeze until ready to serve.
Place in refrigerator 30 minutes before serving to make it easier to spoon.