From Paulette Vickery's Recipe Collection

Frozen Lime Mint Salad

desserts, salads

1 can crushed pineapple, 29.5oz
1 pkg lime jello, 3oz
1 pkg miniature marshmallows, 6oz
1 cup butter mints, crushed
1 pkg coolwhip, 9oz

In large mixing bowl, combine undrained pineapple, lime Jello, 6 ounces, (or 4 cups), of marshmallows, and crushed mints. Cover and refrigerate, for several hours or till marshmallows soften and melt. Fold in Coolwhip. Spoon Jello mixture into 18, paper bake-cup lined muffin tin cups. Cover and freeze till firm. To serve, peel off paper, and place individual servings on dessert plates.

Yield: 18 servings



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