1 (8 1/4 oz.) can crushed pineapple
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lime Jello
1 (6 1/2 oz.) pkg. (3 1/2 c.) tiny marshmallows
1 c. butter mints, crushed
1 (9 oz.) carton (4 c.) frozen whipped dessert topping, thawed (Cool Whip)

In large bowl combine both cans undrained pineapple, dry lime Jello, marshmallows and mints. Cover and refrigerate several hours or until marshmallows begin to melt. Fold in dessert topping.

Spoon mixture into 16 paper bake cups in muffin pans. Cover and freeze 6 hours or overnight. Peel off paper and serve on lettuce. Serves 16.