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.
Gelatin Salad Recipes