Cook beaten eggs with approximately 1 1/2 cups milk and butter mints.
Cool and combine with other ingredients.
Pour into ice cream freezer container.
Finish filling with milk.
Process.
Combine dry jello with pineapple (juice and all).
Add marshmallows.
Refrigerate overnight.
Add crushed butter mints and Dream Whip.
Freeze; cover with foil.
Take out early enough to thaw for dessert.
Cream butter in large mixer bowl until light; add crushed mints.
Add
icrowave.
Add mint, vanilla, butter extract and food coloring.
Cream powdered sugar and cream cheese.
Add food coloring and butter flavoring.
Mix until coloring all looks same shade. Shape into balls the size of marbles.
Place on foil or waxed paper and flatten with thumb.
Let dry for 1 1/2 days.
Can be frozen. Yields 100 mints.
Sprinkle dry lime Jell-O on crushed pineapple.
Stir well and add small marshmallows.
Place in refrigerator 6 to 7 hours.
Stir occasionally.
Shave, crush or blend one package of butter mints. Whip one pint of whipping cream or 2 packages of Dream Whip.
Fold whipped cream and the crushed mints into Jell-O mixture.
Place in an oblong pan and freeze.
Serve frozen.
Will keeps 2 weeks in freezer.
Mix together and cook to hard ball stage.
Pour on greased (butter) marble slab.
Add drops of coloring and oil of peppermint.
Fold in edges enough to hold in hands.
Pull mints until hard and glossy.
Cut with scissors to desired sizes.
Mix
mints, marshmallows and pineapple.
Sprinkle jello and mix.
Leave in refrigerator overnight.
Add Cool Whip and freeze.
Mix dry jello with pineapple; mix well.
Add marshmallows and mints.
Refrigerate overnight.
Next day, fold in Cool Whip and mix well.
Pour into 9 x 13-inch pan.
Chill.
Mix all ingredients by hand, molding into dough.
Pat small amounts into rubber molds or roll out into \"snakes\" to cup apart for pillow mints.
Allow to air dry before storing (1 hour or longer).
Mix with your hands.
Form into small balls and press with a fork to flatten.
Lay each ball on waxed paper and flatten each one as you make the balls so they do not set up too fast. Chill and store, but be sure to put waxed paper between the layers of mints.
Combine whipped cream, marshmallows and butter mints in large mixing bowl.
Place 1/2 of crushed cookies in bottom of a 9 x 13-inch pan.
Layer the other ingredients on top.
Cover with the rest of the crushed cookies.
Refrigerate until ready to eat. Yield:
6.
Mix pineapple, jello and marshmallows in large bowl.
Cover and let stand overnight in refrigerator.
Next morning whip cream and fold into jello mixture with crushed mints.
Pour into 9 x 13 pan.
Cover and freeze.
Measure butter mints as whole pieces first, then finely crush. Combine all ingredients, except Cool Whip.
Put mix in refrigerator for a few hours.
Fold in Cool Whip and spoon into paper muffin cups and freeze.
Serve frozen from freezer.
Can also freeze in a 9 x 13-inch cake pan and cut into squares.
Crush butter mints. Mix ingredients together in large Ziploc bag or other seal container. Add 4 heaping tablespoonfuls to a cup of hot water or milk. Makes enough mix for 68 cups of hot chocolate.
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.
Mix all ingredients until smooth.
Roll into balls.
Roll balls in sugar and shape or flatten.
If creamier mints are desired, substitute canned milk (condensed) instead of water.
Mix first 4 ingredients and let set all night. First thing in the morning, add whipped cream and butter mints.
Let set all day.
Put pineapple in large bowl and sprinkle the dry jello over it and mix.
Add marshmallows and stir.
Cover bowl and place in refrigerator overnight.
Next day, shave or scrape the mints and mix with whipped cream.
Add to pineapple mixture.
Put in 9 x 13-inch pan and refrigerate until serving time.
Serves 8 to 10.
Butter a 10x15 inch jellyroll pan,