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Butter Mint Salad

Submitted by: | Source: an old regional cookbook

2010-05-08 Other
5 4

nice for Christmas and Easter

  • Servings: 8


1 Small Box Lime Jell-o
1 - 16 oz. can Crushed Pineapple, undrained
½ a 10 Oz. Bag Mini-marshmallows
1 - 9 oz Carton Cool Whip
1 - 8 oz. bag Yellow Butter Mints, crushed


In a medium covered plastic container, pour the dry Jell-O and undrained can of pineapple, stirring until well combined. Add the marshmallows, stir and let set in the refrigerator over night. In a medium bowl, combine the thawed Cool Whip and crushed butter mints and fold this into the chilled Jell-O mixture. Refrigerate at least 2 hours before serving.