Butter Mint Salad
- 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.