Ingredients:
1 (3 0z.) pkg. lime Jell-O
1 3/4 Cups hot water
1 (8 oz.) pkg. butter mints
1/4 cup crème de’ menthe
1 small can crushed pineapple
1 large carton cool whip
2 cups miniature marshmallows
Dissolve jell-O in 2 cups hot water. Add butter mints and stir until dissolved. Add pineapple and crème de’ menthe. Let set in refrigerator until firm. Add cool whip. Whip until light, fold in marshmallows and freeze. Take out 30 minutes before serving. Serve in squares on lettuce leaves. Serves 8 to 10.
Tip: This Mint Salad is very good served with a baked ham.
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