Butter Mint Jell-o Salad Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Gelatin, (Jell-O) was
6 each: Ozs Lime Flavor Gelatin, (2
-something that was,
-Packages),
-standard fare for all,
2 1/2 cup: Miniature Marshmallows,
-diners,
3 each: Env Whipped Topping Mix,
Because it was cheap to,
-From Two 2.8 Ounce Packages,
-make and would keep very,
8 each: Ozs Butter Mints, Crushed
-well.,
-, 1 Package
Makes 12 Servings,
Whipped Cream, Optional
40 each: Ozs Crushed Pineapple, (2
Mint Sprigs, Optional
-cans),
Directions:
In a medium-sized saucepan over medium heat, bring the pineapple and
its juice just to a boil and remove from the heat. Stir in the
gelatin until it dissolves and cool. Add the miniature marshmallows
to the cooled mixture and refrigerate 1 hour until the mixture mounds
slightly when dropped from a spoon. Prepare the whipped topping mix
according to package directions and fold into the gelatin mixture
along with the crushed butter mints. Spread evenly in a 13 X 9 X
2-inch baking dish. To serve, cut into squares, (if served as a
salad, put on a lettuce leave on a small plate) and garnish with
whipped cream and mint sprigs if desired.
From The Redbook Magazine January 1986
Source from luhu.jp
its juice just to a boil and remove from the heat. Stir in the
gelatin until it dissolves and cool. Add the miniature marshmallows
to the cooled mixture and refrigerate 1 hour until the mixture mounds
slightly when dropped from a spoon. Prepare the whipped topping mix
according to package directions and fold into the gelatin mixture
along with the crushed butter mints. Spread evenly in a 13 X 9 X
2-inch baking dish. To serve, cut into squares, (if served as a
salad, put on a lettuce leave on a small plate) and garnish with
whipped cream and mint sprigs if desired.
From The Redbook Magazine January 1986
Source from luhu.jp