Pina Colada Molded Salad

• 1 can (20 ounces) unsweetened crushed pineapple
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 cup cream of coconut
• 1 cup sour cream
• 3/4 cup lemon-lime soda
• 3/4 cup sweetened shredded coconut
• 1/2 cup chopped macadamia nuts
• Pineapple chunks and freshly shredded coconut, optional

1. Drain pineapple, reserving juice; set the pineapple aside. In a large saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
2. Remove from the heat; stir in the cream of coconut, sour cream, soda and reserved pineapple juice. Transfer to a large bowl. Cover and refrigerate for 30 minutes or until thickened, stirring occasionally.
3. Fold in the flaked coconut, nuts and reserved pineapple. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 3 hours or until firm.
4. To serve, unmold salad onto a platter. Fill the center with pineapple chunks and shredded coconut if desired.

pineapple, unflavored gelatin, cold water, cream of coconut, sour cream, lemonlime soda, coconut, nuts, pineapple

Taken from www.tasteofhome.com/recipes/pina-colada-molded-salad/ (may not work)