Mint Salad

5 ingredients
3 steps

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

Directions

  1. 1
    Mix pineapple, juice, dry jello and marshmallows in a large bowl.
  2. 2
    Cover and refrigerate overnight.
  3. 3
    Add mints and Cool Whip and serve or put in cupcake papers in muffin tins and freeze.

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