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.) miniature marshmallows
1 c. buttermints, crushed
1 (9 oz.) carton (4 c.) Cool Whip, thawed

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 Cool Whip.

Spoon mixture into 16 paper baking cups in muffin pans. Cover and freeze. Serve on lettuce-lined plates.