Buttermint Salad

Ingredients

• 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

Instructions

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.