Butter Mint Salad - cooking recipe

Ingredients

2 (20 oz.) cans crushed pineapple (not drained)
1 (3 oz.) pkg. lime jello
1 (10 oz.) pkg. colored marshmallows
1 (12 oz.) container Cool Whip
1 (7 oz.) colored butter mints, crushed

Preparation

In a 9 x 12-inch pan, pour the 2 cans of crushed pineapple. Sprinkle dry lime jello on top of pineapple.
Top with bag of marshmallows and let stand in the refrigerator overnight.