1 pkg (.3 oz) sugar-free orange gelatin
1/2 cup boiling water
1-1/2 cups unsweetened pineapple juice, chilled
2 cups reduced-fat whipped topping
In a bowl, dissolve gelatin in boiling water. Stir in pineapple juice. Refrigerate for 20-30 minutes or until slightly thickened.
Fold in whipped topping. Fill cylinder of icecream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Yield: 4 servings (1 quart).
