Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/1447/Mai-Tai_Mold
Mai-Tai Mold
Yield: Makes 8 - 10 servings
Ingredients
| 1 | can | (1-lb. , 4-oz.) Pineapple Chunks in Juice | |
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| 2 | pkgs. | (6-oz.) orange gelatin | |
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| 3 | cups | boiling water | |
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| 2 | cups | cold water | |
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| 1/2 | cup | dark rum or orange juice | |
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| 3 | large mint sprigs | ||
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| 12 | Maraschino cherries | ||
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| 1 | orange, peeled and sectioned | ||
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| Sweetened whipped cream | |||
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Directions:
Drain pineapple, reserving all juice. Dissolve gelatin in boiling water. Stir in cold water and rum. Arrange mint sprigs, 3 to 4 cherries and several pinapple chunks in bottom of Bundt pan. Pour in 1/2 cup gelatin mixture. Chill firm. Chill remaining gelatin to consistency of unbeaten egg white. Fold in pineapple, cherries and orange sections. Pour over mint sprigs. Chill firm overnight. Unmold and top with whipped cream to serve.
Please note that some ingredients and brands may not be available in every store.
Village Market IGA Recipes
https://harrogate.iga.com/Recipes/Detail/1447/Mai-Tai_Mold
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