2 (20 oz.) cans crushed pineapple and juice
1 pkg. lime Jello
1 (10 oz.) pkg. marshmallows
1 pt. whip cream or 1 container whipped topping
1 (7 oz.) pkg. crushed buttermints

Mix pineapple, dry Jello, marshmallows in large bowl. Cover and let stand in refrigerator overnight. Next day fold in whipped cream and mints. Pour into 9 x 13 inch pan and freeze. Serve frozen.