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- chickenandeggcookbook.com
1 Cup Flour 1 Cup (8 Oz Package) Cream Cheese 1/2 Cup Walnuts, Chopped 1 Cup Sugar 1/4 Cup Brown Sugar, Firmly Packed 2/3 Cup Evaporated Milk 1/2 Cup Butter 1/8 Teaspoon Peppermint Extract 1 Can ( 1 Lb, 4 Oz) Crushed 1/2 Cup Semi-Sweet Chocolate Chips -Pineapple 1/3 Cup Evaporated Milk 1 Package (3 Oz) Lime Flavored 1 Tablespoon Butter -Gelatin 1/4 Teaspoon Peppermint Extract
Crust: Combine flour, walnuts and brown sugar in bowl. Cut in 1/2 cup butter until fine. Press into bottom of greased 12x8x2 inch baking pan and bake at 400 degrees for 12-15 minutes. Cool.
Pineapple-Mint Filling: Drain juice from pineapple into saucepan. Bring juice just to boiling point. Dissolve lime gelatin in hot juice. Cool. Cream cream cheese with 1 cup sugar. Blend in gelatin mixture. Stir in pineapple. Chill until thick, but not set. Chill 2/3 cup evaporated milk with 1/8 teaspoon peppermint extract in small bowl until ice crystals form. Beat until thick. Fold into pineapple-cheese mixture. Spoon over baked crust. Refrigerate while preparing glaze.
Chocolate-Mint Glaze: Melt, stirring occasionally over low heat, chocolate chips and 1/3 cup evaporated milk. Add 1 tablespoon butter and 1/4 teaspoon peppermint extract.
Spoon glaze over filling; spread carefully. Chill at least 4 hours. Makes 12 servings.
Recipe - Jean Hansen
"An interesting and different dessert. Don't let the fact that it contains gelatin fool you into thinking that it is going to be a light dessert. I also remember that it is very sweet." - Calla Ferre
