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2 (13 ounce) cans crushed pineapple, undrained
1 small box lime gelatin
10 ounces miniature marshmallows
1 (7 ounce) package soft butter mints, crushed
1 (9 ounce) container Cool Whip
Mix pineapple, gelatin and marshmallows in large bowl. Cover and refrigerate
overnight.
Add mints and Cool Whip in morning and pour into a large bowl and refrigerate.
Or you can pour into individual aluminum foil muffin tins and freeze. Serve
while solid.
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