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Pina Colada Molded Salad



1 (20 ounce) can unsweetened crushed pineapple

2 envelopes unflavored gelatine

1/2 cup cold water

1 cup cream of coconut

1 cup sour cream

3/4 cup lemon-lime soda

3/4 cup flaked coconut

1/2 cup chopped macadamia nuts

Pineapple chunks and shredded coconut, optional


Drain pineapple; reserve juice; set the pineapple aside.

In saucepan, sprinkle gelatine over cold water; let stand 1 min. Cook and stir over low heat until gelatine is completely dissolved, about 2 minutes. Remove from heat; stir in cream of coconut, sour cream, lemon-lime soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.

Fold in flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with nonstick spray. Cover and refrigerate for 3 hours or until firm.

To serve, unmold onto a platter. Fill the center with pineapple chunk and coconut if desired.

Source: Country Woman May/June 2006


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