Butter mint jell-o salad

Yield: 12 servings

Measure Ingredient
\N \N Gelatin (Jell-O) was something that was standard fare for all diners
\N \N Because it was cheap to make and would keep very well.
\N \N 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)
\N \N Whipped Cream (Optional)
\N \N 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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