Frozen Lime Mint Salad recipe

1 (8 1/2 ounce) can crushed pineapple, undrained
1 (20 ounce) can crushed pineapple, undrained
1 small box lime gelatin
1 (7 ounce) jar Marshmallow Creme
1 cup butter mints, coarsely chopped
1 (8 ounce) container Cool Whip, thawed

In a large bowl combine pineapple, gelatin, Marshmallow Creme and butter mints. Fold in whipped topping. Spoon into muffin liners in muffin tins. Cover and freeze for 6 hours or overnight.

Peel off paper and serve immediately on a lettuce leaf.

Yields 18 regular-size "muffins."

Freeze any extras in a large container.