In large bowl combine undrained pineapple, dry lime gelatin, marshmallows, and crushed mints.
Cover and refrigerate for several hours or till marshmallows soften and melt.
Fold in dessert topping.
Spoon mixture into 16 paper bake-cup-lined muffin pans.
Cover and freeze till firm.
Peel off paper and serve on grape leaf or lettuce-lined plates.
Garnish with fresh mint sprigs, if desired