Pineapple Cinnamon Crown
- 1/3 cup small red cinnamon candies
- 1/2 cup hot water
- 1 pkg. lemon gelatin (3oz.)
- 1/4 tsp. nutmeg
- 1/4 tsp. salt
- 1 can applesauce (1lb. size)
- 1 cup undrained crushed pineapple
- 2 Tbsp. lemon juice
Dissolve candies in water over low heat. Remove from heat and add gelatin. Stir until dissolved. Blend in remaining ingredients. Pour into 1 qt. mold or bowl. Chill until firm. Unmold on serving plate. To garnish, scoop out a depression in top of mold and fill with whipped cream. Makes 8-10 servings.
By Robin from Washington, IA
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