 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
BUTTER MINT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Boone Estate in Midlothian, Texas in 1992. Ingredients:
1 package lime gelatin |
2 cups boiling water |
20 ounce can crushed pineapple |
8 ounce package butter mints |
10 ounce carton non dairy whipped topping |
2 cups miniature marshmallows |
Directions:
1. Melt mints in water then add gelatin and pineapple.
2. Store in refrigerator 8 hours or overnight then stir in marshmallows and topping.
3. Put in a rectangular pan and freezer several hours.
4. Set out of freezer 30 minutes before serving.
|
|