2 (13 oz.) cans crushed pineapple, undrained
1 pkg. dry lime Jello
1 (10 oz.) pkg. miniature marshmallows
1 (7 oz.) pkg. soft butter mints, crushed
1 (9 oz.) container cool Whip

Mix pineapple, Jello and marshmallows in large bowl. Cover and refrigerate overnight. Add mints and Cool Whip in the morning and serve one of 3 ways:

1. Pour into bowl and refrigerate. Serve chilled. Salad will be soft.

2. Pour into a 9 x 13 inch pan and serve on lettuce leaves.

3. Pour into individual aluminum foil muffin tins and freeze. Serve as salad garnished with mint leaves, if desired.