Recipe for cooking buttermint salad

Super Salad Recipes :: Gelatin Salads

Buttermint Salad

2 (13 oz.) cans crushed pineapple, undrained
1 sm. box lime gelatin
10 oz. miniature marshmallows
1 (7 oz.) pkg. soft butter mints, crushed
1 (9 oz.) container Cool Whip

Mix pineapple, gelatin, and marshmallows in lrg. bowl. Cover and refrigerate overnight.

Add mints and Cool Whip in morning and pour into a lrg. bowl and refrigerate. Or you can pour into individual aluminum foil muffin tins and freeze. Serve while solid.