Pineapple Bavarian Cream

4    envelopes Knox unflavored gelatin
1   46 oz. can pineapple juice
1    bag miniature marshmellows
1    pint heavy cream [whipping cream]
4    tablespoons sugar
1    teaspoon vanilla extract


Best if prepared day ahead!
Disslove gelatin powder in 1/ 2 cup [add more water if necessary] cold water.
Bring pineapple juice to boil for 1 minute. Turn off burner.
Stir gelatin into juice, stir constantly until dissolved.
Turn burner onto low to resume a slow boil.
Stir in marshmellows, until melted and mixed well.
Pour into 1 or 2 13 x 9 pans. Refridgerate until very firm, preferably overnight.

Whip cream [on highest speed] in a chilled bowl [chill beaters also] with sugar and vanilla added after cream begins to thicken.
Do not overbeat. When cream is stiff enough to form peaks, whip in pineapple mixture by large spoonfuls.
Place in serving bowl or pan [can be molded]. Return to refridgerator for at least 4 hours. Garnish with fresh or well drained fruit just before serving.