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
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  • 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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