Frozen Peppermint Dessert Salad
|Crushed pineapple||1 Can (10 oz)|
|Strawberry gelatin||1 Tablespoon|
|Cinnamon candies||1⁄4 Cup (4 tbs)|
|Miniature marshmallows||10 1⁄2 Ounce (1 Package)|
|Heavy cream||2 Cup (32 tbs)|
|Soft butter mints||1⁄4 Pound, crushed|
Combine pineapple, gelatin, candies and marshmallows; mix well.
Set refrigerator control at lowest temperature.
Beat cream, 1 cup at a time, in chilled bowl with chilled beaters until cream piles softly.
Pour cream and mints into chilled pineapple mixture.
Fold together thoroughly; pour into refrigerator trays.
Freeze for 2 to 3 hours or until firm.