1 20oz can crushed pineapple
1 envelope unflavored gelatin
1 10oz jar mint apple jelly
1 small container whipped topping

Drain pineapple and reserve syrup. Soften the gelatin in syrup. Add jelly and dash of salt. Heat until the gelatin is dissolved and the jelly is melted. Stir in pineapple and chill until the mixture is thickened. Fold in whipped topping and tint if desired. Freeze until firm, but let it warm up to room temperature for 10-15 minutes before serving.