1 (8 ounce) package frozen whipped topping, thawed
1 (8 ounce) package frozen whipped topping
1 (16 ounce) can crushed pineapple, drained
2 tablespoons margarine, melted
1 cup chopped celery
2 tablespoons chopped fresh parsley
1 teaspoon curry powder
1 teaspoon salt
6 cups diced potatoes
1 (4 ounce) container butter flavored marshmallow creme de menthe liqueur
1 (12 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Line a 9 inch pie pan with greased foil. Drop each serving of topping by spoonfuls into the foil edging.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking 5 minutes more. Remove foil and bake for an additional 10 minutes, or until pastry is golden brown (do not marinate). Garnish with green jelly and peppermint leaf.