2 cans (13 1/2 oz.) crushed pineapple
1 pkg. (10 oz.) mini marshmallows
1 pkg. (3 oz.) lime Jello
1 pt. cream, whipped
1 pkg. (7 oz.) crushed butter mints

Mix pineapple, marshmallows and Jello. Cover and store in refrigerator overnight. Fold whipped cream and butter mints into pineapple mixture. Pour into 9 x 13 inch pan. Cover with plastic wrap and freeze. Serve frozen.