Publisher Photo
Publisher Photo
Crushed butter mints in this gelatin salad's topping lend a refreshing flavor to every bite. I make it for spring luncheons. —Eunice Stoen, Decorah, Iowa
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (3 ounces) lime gelatin
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 1 package (8 ounces) butter mints, finely crushed
  • 1 cup heavy whipping cream, whipped

Directions

Place pineapple with juice in a large bowl. Sprinkle with gelatin; stir until dissolved. Add marshmallows. Pour into a 13-in. x 9-in. dish. Chill for 6 hours or until set.
In a bowl, fold butter mints into whipped cream, Spread over gelatin. Cut into squares. Yield: 10-12 servings.
Originally published as Minty Lime Gelatin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p157

Nutritional Facts

1 piece: 277 calories, 7g fat (5g saturated fat), 27mg cholesterol, 67mg sodium, 52g carbohydrate (44g sugars, 0 fiber), 2g protein.

  • 1 can (20 ounces) crushed pineapple, undrained
  • 1 package (3 ounces) lime gelatin
  • 1 package (10-1/2 ounces) miniature marshmallows
  • 1 package (8 ounces) butter mints, finely crushed
  • 1 cup heavy whipping cream, whipped
  1. Place pineapple with juice in a large bowl. Sprinkle with gelatin; stir until dissolved. Add marshmallows. Pour into a 13-in. x 9-in. dish. Chill for 6 hours or until set.
  2. In a bowl, fold butter mints into whipped cream, Spread over gelatin. Cut into squares. Yield: 10-12 servings.
Originally published as Minty Lime Gelatin in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p157

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