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.