Post by cuteascountry_Shortcake on Aug 30, 2002 15:12:19 GMT -6
FROZEN LIME MINT SALAD 8 1/4 ounce can crushed pineapple, undrained 20 ounce can crushed pineapple, undrained 3 ounce package lime gelatin 3 1/2 cups miniature marshmallows 1 cup butter mints, crushed 4 cups whipped topping
Mix both cans of undrained pineapple, gelatin, marshmallows and mints. Cover and refrigerate for several hours. Fold in topping and spoon into cupcake papers in muffin pan . Cover and freeze for 6 hours. Pull off paper and serve on lettuce, if desired. Garnish with a sprig of mint, if desired.