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Results 71 - 80 of 80 for pineapple-mint cup
Have all ingredients chilled. Melt ... mix the crushed pineapple into it. Dissolve the package of gelatin in one cup of the juice from the ... Serves 10 to 12.
Combine cans of pineapple and Jello (dry), marshmallows and mints. Cover and refrigerate several ... Garnish with mint sprigs. Makes 16 servings.
Mix Cool Whip and mints in bowl and let set ... Jello (dry) and pineapple and set in refrigerator overnight. ... set 3-5 hours before serving.
Combine all but Cool Whip. Cover and refrigerate several hours. Fold in Cool Whip, cover and freeze 6 hours or overnight. Serve on lettuce ...
Pour pineapple and juice into large bowl. ... leaf of fresh mint on lettuce leaf (peel off ... and eat right away. Very refreshing on a hot day.
Have all ingredients chilled. Melt ... mix the crushed pineapple into it. Dissolve the gelatin in 1 cup of the juice from the ... serve 10 to 12.
77. MINT SALAD
Refrigerate and stir every once ... Freeze. Top with mint leaf and cherry. Can be ... liners or removed from liners and serve on lettuce leaf.
Coat banana slices with lemon juice. Lightly mix fruits in large bowl. Pour syrup over fruit. Chill about 30 minutes.
Add to juice and heat to melt jelly. Chill until slightly thickened and add 2 cups Cool Whip and crushed pineapple.
80. MINT SALAD
Mix dry Jello, pineapple and marshmallows in a large ... crushed buttermints, then add to the first mixture. Pour into a 9 x 13 inch pan and freeze.
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