1 (29 1/2 oz.) can crushed pineapple, undrained
1 (3 oz.) pkg. lime Jello
1 (6 1/2 oz.) pkg. miniature marshmallows
1 c. butter mints, crushed
1 (9 oz.) container frozen whipped topping, thawed
Grape leaves or lettuce

In a large bowl, combine pineapple, dry Jello, marshmallows, and crushed mints. Cover and refrigerate several hours or until marshmallows soften and melt. Fold in dessert topping. Spoon mixture into 16 paper-lined muffin cups. Cover and freeze until firm. Remove cup liners and serve on grape or lettuce leaf. Garnish with fresh mint sprig, if desired.