1 cup butter mints
1 (8 ounce) can crushed pineapple
1 (20 ounce) can crushed pineapple
1 small box lime gelatin
3 1/2 cup miniature marshmallows
1 (9 ounce) container frozen whipped dessert topping, thawed

In large bowl combine mints, both cans undrained pineapple, dry lime gelatin and marshmallows. Cover and refrigerate for several hours or until mints are dissolved.

Fold in dessert topping. Spoon mixture into 16 paper baking cups in muffin pan. Cover and freeze 6 hours or overnight.