INGREDIENTS:
2 cans crushed pineapple, do not drain
1 (3 oz.) pkg. lime Jello
1 (10 oz.) pkg. colored miniature marshmallows
10 oz. container Cool Whip
7 oz. butter mints, crushed

DIRECTIONS:
In a 13″x9″ pan, pour the 2 cans of pineapple. Sprinkle Jello on top of the pineapple. Top with the bag of marshmallows and let stand overnight. next a.m. add the Cool Whip and top with the crushed butter mints. Freeze, take out 20 minutes before serving. A good spring salad!

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