Butter Mint Salad

By Gigirox

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Rate this recipe 4.7/5 (3 Votes)

1 Picture

Ingredients

2 cans crushed pineapple, do not drain
1 (3 oz.) pkg. lime Jello
1 (10 oz.) pkg. colored miniature marshmallows
10 oz. container Cool Whip
7 oz. butter mints, crushed

Details

Adapted from cooks.com

Preparation

Step 1

In a 13"x9" pan, pour the 2 cans of pineapple. Sprinkle Jello on top of the pineapple. Top with the bag of marshmallows and let stand overnight. next a.m. add the Cool Whip and top with the crushed butter mints. Freeze, take out 20 minutes before serving. A good spring salad!