Butter-Mint Jello Salad - cooking recipe

Ingredients

2 (20 oz.) cans crushed pineapple
2 (3 oz.) pkg. lime flavored gelatin
2 1/2 c. miniature marshmallows
1 small container Cool Whip
1 (8 oz.) pkg. butter mints, crushed

Preparation

In a pan, bring pineapple and juice to a boil.
Add gelatin. Stir to dissolve.
Stir in marshmallows into cooled gelatin. Refrigerate 1 hour.
Fold into gelatin along with crushed mints. Spread into a 13 x 9 x 2-inch dish.
Refrigerate.
Top with whipped cream.
Makes 12 servings.