|Source: Marion Grasso (1973)|
|Prep time: 2 hours||Cooking time: 15 minutes||Total time: 2 1⁄4 hours|
Drain pineapple, saving syrup. Heat syrup to boiling and add Jello. Arrange olives in circle in bottom of mold. Add just enough Jello to cover olives and chill until firm. Mix other ingredients and add to remaining Jello. Fold in whipped cream and pour all into mold. Chill until firm.