1 gallon orange juice, divided
1 pint granulated sugar
1 cup lemon juice
8 tablespoons McCormick Gelatin
1 quart cold water
2 teaspoons McCormick Pineapple Extract
2 quarts whipping cream
1 pound confectioners' sugar
4 loaves pound cake
2 1/2 quarts pineapple, crushed and drained

Combine 1 quart of the orange juice, sugar and lemon juice. Heat to a boil.

Sprinkle gelatin over cold water. Let stand until gelatin is moistened.

Remove orange juice mixture from heat. Stir in softened gelatin. Stir to dissolve gelatin. Stir in remaining orange juice. Add pineapple extract. Chill until partially set, about 1 hour.

Whip cream with confectioners' sugar until stiff. Gradually add gelatin mixture, beating at low speed until thoroughly blended.

Place pound cake slices in single layer in two 20 x 12 x 3-inch steam table pans. Spoon pineapple over cake slices.

Divide gelatin mixture between the two pans. Spread evenly. Chill until firm.

Cut into 2 1/2 x 4-inch pieces. If desired, top each serving with a rosette of whipped cream and a red maraschino cherry.

42 servings