1 (8 1/4 oz.) crushed pineapple
1 (20 oz.) can crushed pineapple
1 (3 oz.) pkg. lime Jello
1 (6 1/2 oz.) pkg. marshmallows (3 1/2 c. tiny marshmallows)
1 c. butter mints, crushed
1 (9 oz.) carton (4 c.) Cool Whip

Combine both cans of undrained pineapple, dry lime gelatin, marshmallows and mints. Cover and refrigerate for several hours or until marshmallows begin to melt. Fold in Cool Whip. Spoon mixture into 16 paper baking cups in muffin pan. Cover and freeze 6 hours or overnight. Peel off paper and serve on lettuce lined platter.