Pineapple Mint Freeze

Drain pineapple reserving syrup.  In saucepan soften gelatin in syrup.  Add jelly and salt using wire whisk; heat and stir until gelatin is dissolved and jelly melted.  If needed beat to blend jelly with whisk.  Stir in pineapple.  Chill until mixture is thickened and syrupy.  Whip heavy cream with sugar.  Fold into thickened gelatin mixture.  Spoon into 8-1/2 x 4-1/2 x 2-1/2 inch glass loaf pan.  Freeze until firm.  Let stand at room temperature for 10-15 minutes before serving.  Unmold.  Slice and place on lettuce lined plate.  Garnish with fresh mint sprigs.