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Results 61 - 70 of 80 for pineapple-mint cup
Mix and place in refrigerator overnight. Next day, stir thoroughly and fold in 1 (10 ounce) package Cool Whip. Place in freezer. Can be ...
62. MINT PUNCH
Dissolve sugar and jelly in boiling water. Add juices and ginger ale. Makes 2 1/2 quarts.
Mix the above and refrigerate ... package of butter mints. Add 1 (8 or ... lettuce with cherry on top. Can also freeze and serve in round bowl.
In large bowl, combine both cans undrained pineapple, dry lime jello, marshmallows, and mints. Cover and refrigerate several ... 16 paper baking cups in muffin pans. Cover and freeze. Serve on lettuce-lined plates.
Heat entire can of pineapple. Mix well with lime ... Freeze. Cut into squares. Serve on lettuce leaf with drop of mayonnaise on top. Serves 8.
66. MINT JELLO SALAD
Heat 1 cup pineapple juice and add lime Jello ... small marshmallows and pineapple. Chill overnight. Add Cool Whip and crushed mints. May freeze.
67. LIME-MINT SALAD
Sprinkle Jello over pineapple and marshmallows and refrigerate overnight. Mix whipped cream, crushed mints and vanilla together and add to Jello mix. Just before serving.
68. MINT LIME SALAD
Mix jello and water until jello dissolves. Add reserved pineapple juice; chill to egg white ... and chopped butter mints; freeze several hours.
Boil sugar and water, with or without mint leaves, strain. Add juices, add ... 30 to 40 servings. Nice for wedding receptions or any gathering.
70. JELLO MINT SALAD
Prepare Jello according to package direction, adding pineapple and the marshmallows. Refrigerate until ... whipping cream; crush mints and add to whipped cream. ... as salad or dessert.
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