Pina Colada Mousse

Directions

1. 1
   In a saucepan combine gelatin and 1 cup juice.
2. 2
   Stir over low heat until gelatin dissolves.
3. 3
   Stir in crushed pineapple and cream of coconut.
4. 4
   Stir in rum.
5. 5
   Chill until mixture mounds when stirred.
6. 6
   Fold in whipped cream and pour into a 2-quart freezer container or souffle dish.
7. 7
   Freeze until hard, then decorate with pineapple slices.
8. 8
   Cover and freeze until ready to serve.
9. 9
   Place in refrigerator 30 minutes before serving to make it easier to spoon.