Spring Salad

1 (20 ounce) can crushed pineapple (with juice)
2 cups miniature marshmallows
1 (3 ounce) package lime Jello
1 quart Cool Whip
8 ounce package buttermints (crushed)

Mix crushed pineapple, marshmallows, and dry lime Jello together. Let sit for 4 hours in refrigerator or overnight. Fold in Cool Whip and crushed buttermints. Stir well and pour in 9 x 13-inch glass dish. Cover and place in freezer until ready to serve.

Jeannie P

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This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.