1 (3 oz.) pkg. lime Jello
1 (6 1/2 oz.) pkg. miniature marshmallows
1 c. buttermints, mashed (must be buttermints)
1 (9 oz.) container Cool Whip
1 lg. can crushed pineapple

Pour pineapple and juice into large bowl. Dump in dry Jello, 1/2 to 3/4 of the marshmallows, and the mashed buttermints. Mix well. Fold in Cool Whip. Spoon into cupcake tins, lined with cupcake liners, and freeze for several hours. Serve with a leaf of fresh mint on lettuce leaf (peel off paper liner). These melt quickly - serve and eat right away. Very refreshing on a hot day.