PORTED JUBILEE CROWN

1 (1 lb. 4-oz.) can Dole Pineapple Chunks in Juice
1 (1 lb. 1-oz.) can dark sweet cherries, pitied
2 packages (6-oz. each) black cherry gelatin
3 cups boiling water
1 cup cold water
1 teaspoon pumpkin pie spice
Dash salt
1 cup ruby port
Sweetened whipped cream (for serving)

Drain pineapple reserving all juice. Drain cherries reserving all syrup.

Dissolve gelatin in 3 cups boiling water. Stir in reserved pineapple juice and cherry syrup, cold water, pumpkin pie spice and salt. Blend well; add port. Chill to consistency of unbeaten egg white. Fold in drained pineapple and cherries. Pour into a 9-cup Bundt pan. Chill firm overnight.

Serve topped with sweetened whipped cream.

Makes 10 servings
From: Recipelink.com
Source: Recipe booklet: Bundt Pan Spectaculars from the Dole Kitchens, not dated