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.) tiny marshmallows
1 c. butter mints, crushed
4 c. Cool Whip

Combine cans of pineapple and Jello (dry), marshmallows and mints. Cover and refrigerate several hours. Fold in Cool Whip and spoon mixture into cupcake papers held in muffin pans. Cover and freeze. Peel off paper and serve on lettuce leaf. Garnish with mint sprigs. Makes 16 servings.