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

In large bowl, combine both cans crushed pineapple, undrained; dry gelatin, marshmallows and crushed mints. Cover and refrigerate for several hours. Fold in Cool Whip. Spoon into 16 paper-lined muffin cups. Cover and freeze overnight.

When ready to serve, remove paper and place on lettuce leaves. Garnish with fresh mint sprigs.