Ingredients

Preparation time: 10 minutes plus setting times
Yield: 16 servings

1 can (6 oz.) crushed pineapple
1 can (20 oz.) crushed pineapple
1 package (3 oz.) lime gelatin
3 1/2 cups miniature marshmallows
1 cup buttermints, crushed
1 carton (8 oz.) frozen whipped topping, thawed

Directions

Combine both cans undrained pineapple, dry lime gelatin, marshmallows and mints. Cover and refrigerate until marshmallows begin to melt, about 2 hours. Fold in whipped topping. Spoon mixture into 16 paper baking cups in muffin tins. Cover and freeze 6 hours or overnight. To serve, peel off paper and place on a bed of lettuce, garnished with fresh mint sprigs if desired.

Each serving contains 133 calories; 10 gm fat; 17 mg sodium; 0 mg cholesterol.