This is a recipe for a cold sweet salad, but I like it as a desert. Can use for either.
14 oz. can crushed pineapple
1/4 cup sugar
1 cup water
1 pkg. orange jello
1 cup whipped cream
1/2 cup coconut
Bring first three ingredients to a boil, add jello and stir until dissolved, chill. When it begins to gel, fold in whipped cream and coconut. Pretty addition to a buffet supper.
-Judy Lange