Butter mint jell-o salad

Yield: 12 servings

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

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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