2 cans crushed pineapple (#303), use all of the juice
1 pkg. (10 oz.) miniature marshmallows
1 sm. pkg. lime Jello (dry)
1 qt. carton Cool Whip
1 pkg. (7 oz.) Kraft butter mints (crushed)

Mix pineapple, marshmallows and Jello and let stand in refrigerator overnight.

Mash or crush butter mints while still in cellophane package and you must use Kraft mints as they are soft.

Fold in crushed butter mints and Cool Whip and mix with pineapple mixture. Put in large oblong dish and freeze. This makes a large salad.

Remove from freezer about 1/2 hour before serving and cut in squares. This can be refrozen and will keep in the freezer several weeks.