1 (44 ounce) can crushed pineapple, juice reserved
1 (21 ounce) can frozen orange juice
2 cups ice
2 (14 ounce) cans crushed pineapple
1/2 cup white sugar
1/2 cup butter
4 cups flour
1 cup chopped pecans
1 cup arrowroot thickens well
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large bowl.
In a medium-size mixing bowl, beat gelatin and white wine together until smooth. Stir in frozen pineapple juice, salt and 1 cup of sugar. Pour into 2 large saucepan. Bring to a boil then reduce heat to medium, cover and simmer for approximately 35 minutes.
In a small bowl, whisk together gelatin and the gelatin mixture. Heat to desired, slightly brown, temperature. Garnish each serve with chopped pecans.