1 (16 oz.) can crushed pineapple and juice
1 (3 oz.) pkg. lime Jello, dry
3 c. mini marshmallows
1 c. Kraft butter mints, chopped fine
8 oz. carton Cool Whip, thawed

Put pineapple in 3 quart bowl and sprinkle with dry Jello. Mix until dissolved. Add marshmallows and mints. Refrigerate covered 6-8 hours. Fold in Cool Whip. Spread in 9x13 pan. Freeze.