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This cool and light dessert is perfect for warm weather, light, sweet and cool it will be a big hit at every party, family gathering, or social occasion. So easy to make too. Using tasty pecans grown right in South Carolina make this treat even better. To purchase fine South Carolina pecans check the websites at the end of this recipe.
Makes 6 servings
1 8-ounce can crushed pineapple packed in its own juice, drained (reserve juice)
1 cup pineapple juice canned unsweetened
½ cup sugar
1 tablespoon unflavored jello
1 cup cream whipped
½ cup pecans chopped
½ cup shredded coconut
Red maraschino cherry
Combine reserved pineapple juice, 1/2 cup unsweetened pineapple juice, and sugar; boil 2 minutes. Soften gelatin in remaining 1/2 cup unsweetened pineapple juice; add to boiled mixture. When dissolved, remove from heat and refrigerate until almost thick. Add pineapple; fold in whipped cream and coconut and pecans. Refrigerate until ready to serve. Serve in individual serving dishes; garnish with a maraschino cherry.