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.