Buttermint Salad recipe

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.