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Frozen Peppermint Dessert Salad

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Ingredients
  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
Directions

Combine pineapple, gelatin, candies and marshmallows; mix well.
Chill overnight.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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