Butter-Mint Jello Salad
Contributor: Reva Bennion
CC Original
“Something different and delicious.”
Two 20 oz cans crushed pineapple
2-3 oz pkg lime gelatin
2 1/2 cups miniature marshmallows
1 small package Cool Whip
8 oz pkg butter mints, crushed
whipped topping (optional)
In medium size saucepan over medium heat, bring pineapple juice to boil. Remove from heat, add gelatin; stir and let cool. Stir in marshmallows. Refrigerate until slightly gelled. Fold in Cool Whip along with crushed mints. Spread in 9 x 13 x 2″ pan. Garnish with whipped cream if desired.
Note: This cool refreshing treat came to me from Lincoln, Nebraska. Cindy, a daughter-in-law who has collected a lot of yummy recipes.