Buttermint Salad

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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


  1. Mix pineapple, gelatin and marshmallows in large bowl.
  2. Cover and refrigerate overnight.
  3. 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.
  4. Serve while solid.

Weekly Specials from The Prepared Pantry