1 (3 oz.) pkg. lime Jello
2 cans crushed pineapple (12 1/2 oz. undrained)
1 pkg. miniature marshmallows (10 1/2 oz.)
1 pkg. butter mints chopped fine (8 oz.)
2 c. heavy cream, whipped

Sprinkle gelatin over pineapple, stir until dissolved. Add marshmallows. Refrigerate 4 or 5 hours, stirring occasionally. Fold candy into whipped cream, then into pineapple mixture. Cover and freeze. 13x9x2 pan size. Serves 16.