Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Gelatin (Jell-O) was 6 ea Ozs Lime Flavor Gelatin (2
-something that was -Packages)
-standard fare for all 2 1/2 c Miniature Marshmallows
-diners 3 ea Env Whipped Topping Mix
Because it was cheap to -From Two 2.8 Ounce Packages
-make and would keep very 8 ea Ozs Butter Mints, Crushed
-well. -(1 Package)
Makes 12 Servings Whipped Cream (Optional)
40 ea Ozs Crushed Pineapple (2 Mint Sprigs (Optional)
-cans)

In a medium-sized saucepan over medium heat, bring the pineapple and
its juice just to a boil and remove from the heat. Stir in the
gelatin until it dissolves and cool. Add the miniature marshmallows
to the cooled mixture and refrigerate 1 hour until the mixture mounds
slightly when dropped from a spoon. Prepare the whipped topping mix
according to package directions and fold into the gelatin mixture
along with the crushed butter mints. Spread evenly in a 13 X 9 X
2-inch baking dish. To serve, cut into squares, (if served as a
salad, put on a lettuce leave on a small plate) and garnish with
whipped cream and mint sprigs if desired.

From The Redbook Magazine January 1986

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