How to Make Frozen Salad Cups
- In large bowl, combine both cans of (undrained) pineapple, dry lime gelatin, marshmallows and mints. Cover and refrigerate for several hours or until marshmallows begin to melt.
- Fold in topping. Spoon mixture into 16 paper-lined muffin tins. Cover & freeze for at least 6 hours before serving.
- Pull off papers & serve on lettuce or spinach leaves. Garnish with fresh mint leaves, if desired.