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Frozen Lime Buttermint Salad
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Serves/Makes:6 or more

  • 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
  • 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.
Copper Town Cookbook from Jerome, AZ published in 1972. Sandra Smull Holiday is the credited contributor.

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