1 (8 1/4 oz.) can crushed pineapple
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lime gelatin
1 (6 1/2 oz.) miniature marshmallow (3 1/2 c.)
1 c. butter mints, crushed
9 oz. frozen whipped topping, thawed (4 c.)

In large bowl, combine both cans undrained pineapple, dry lime gelatin, marshmallows, and mints. Cover and refrigerate for several hours or until marshmallows begin to melt. Fold in whipped topping. Spoon mixture into 16 or more paper baking cups in muffin pans. Cover and freeze 6 hours or overnight. Peel off paper and serve on lettuce. Garnish with fresh mint sprigs, if desired.