1 lg. pkg. lime Jello
1 lg. can crushed pineapple, drained
13 oz. pkg. butter mints
1/2 pt. whipping cream
10 oz. miniature marshmallows

Prepare Jello according to package direction, adding pineapple and the marshmallows. Refrigerate until set (overnight okay). Beat whipping cream; crush mints and add to whipped cream. Spoon set Jello into large mixer bowl; add whipped cream mixture and beat with rotary mixer until well mixed. Pour mixture into 13 x 9 x 2 inch pan and freeze. Remove from freezer 1/2 hour before serving. May be used as salad or dessert.