29 1/2 oz. crushed pineapple
1 (3 oz.) pkg. lime Jello
6 1/2 oz. mini marshmallows
1 c. butter mints, crushed
1 (9 oz.) container Cool Whip

Combine undrained pineapple, dry Jello, marshmallows and mints. Cover and refrigerate several hours until marshmallows soften and melt. Fold in Cool Whip. Spoon mixture into paper lined muffin tins. Cover and freeze until firm. Peel off muffin papers and serve on lettuce leaves.

Makes at least 24 servings. Store frozen salads in freezer for about 2 weeks.