On Line Cookbook
Frozen Lime Buttermint Salad
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
MollyG

Serves/Makes:6 or more

Ingredients
  • 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
Preparation
  • Pour pineapple into large bowl, add jello powder and marshmallows. Mix well; cover bowl and set in refrigerator overnight.
  • In the morning, whip the cream (put bowl and mixer beaters in the freezer the night before.)
  • Fold whipping cream into crushed buttermints.
  • Mix all ingredients together.
  • Pour into a 9 inch by 13 inch pan and freeze.
  • Remove from freezer 10 minutes before serving.
  • Cut into squares and serve on lettuce leaf.
Comments
Copper Town Cookbook from Jerome, AZ published in 1972. Sandra Smull Holiday is the credited contributor.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.