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