1 (3 oz.) pkg. lime gelatin
3 (13 1/4 oz.) cans crushed pineapple
1 (8 oz.) pkg. butter mints, finely chopped (assorted colors if you can find them)
1 (10 1/2 oz.) pkg. tiny marshmallows
2 c. whipping cream (2 half pints)

Drain a little pineapple juice and heat. Put Jello in large bowl. Dissolve Jello with pineapple juice. Add all of the pineapple. Add marshmallows. Refrigerate in 9"x13" pan 4 to 5 hours, stirring occasionally. Fold chopped mints into whipped cream. Fold into pineapple mixture. Turn into 9"x13" pan. Cover. Freeze until firm. Serve frozen.

from Carrie Langholz