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Frozen Mint Salad




Source of Recipe


internet


Recipe Introduction


This comes from Best of Friends cookbook.


List of Ingredients




1 (8 1/2) ounce can crushed pineapple
1 (20 ounce) can crushed pineapple
1 (3 ounce) package lime jello
3 1/2 cups miniature marshmallows
1 cup BUTTER mints, crushed (These can be found in a grocery store - they are cream colored and called After Dinner Butter Mints.)
1 (9 ounce) container cool whip




Recipe



In a oversized bowl combine the two cans of pineapple. Do Not Drain! Add the package of dry lime jello, marshmallows and crushed mints. Cover and refrigerate for 2 or 3 hours or until the marshmallows start to get soggy and melt. To this, fold in the cool whip. Spoon the completed mixture into 15-20 cupcake paper lined muffin pans. Cover and freeze overnight. Peel off paper and serve on lettuce lined plates. If available, garnish with a fresh sprig of mint or if used at Christmas, add a maraschino cherry. These can be kept in the freezer for up to a month.

(I serve them right in the cupcake papers)