Mint Salad - cooking recipe

Ingredients

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

Preparation

Mix pineapple, juice, dry jello and marshmallows in a large bowl.
Cover and refrigerate overnight.
Add mints and Cool Whip and serve or put in cupcake papers in muffin tins and freeze.