Frozen Lime Buttermint Salad

• 2 13-1/2 oz (378 grm). cans crushed pineapple; do not drain.
• 1 3 oz (84 grm). package lime jello (do not dissolve)
• 1 10 oz (280 grm). package miniature marshmallows (I use Kraft)
• 1 7 oz (196 grm). package Kraft Buttermints, crushed in zip bag with a rolling pin
• 1 pint whipping cream or Cool Whip

1. Pour pineapple into large bowl, add jello powder and marshmallows.
2. Mix well; cover bowl and set in refrigerator overnight.
3. In the morning, whip the cream (put bowl and mixer beaters in the freezer the night before.)
4. Fold whipping cream into crushed buttermints.
5. Mix all ingredients together.
6. Pour into a 9 inch by 13 inch pan and freeze.
7. Remove from freezer 10 minutes before serving.
8. Cut into squares and serve on lettuce leaf.

pineapple, lime jello, marshmallows, buttermints, whipping cream

Taken from online-cookbook.com/goto/cook/rpage/000219 (may not work)