Instructions: Cut in butter or margarine until fine.

Press into bottom of greased 12 x 8 x 2 or two 5 x 9 x 2 dishes.

Bake 12 to 15 minutes at 400 degrees. Cool.

Filling:
Drain juice of crushed pineapple into saucepan.

Bring juice to boiling point.

Dissolve Lime jell-o in hot juice. Cool
Cream cream cheese with sugar. Blend in cooled lime jell-o mixture. Stir in pineapple; Chill until thick but not set.

Chill Pet Evaporated milk with peppermint extract in small bowl until ice crystals form. (You can do this at the very beginning.)

Beat until thick. Fold into pineapple-cheese mixture. Spoon over baked crust.

Refrigerate while preparing glaze. Spoon glaze over filling. Spread carefully.

Chill at least 4 hours.

Chocolate Mint Glaze:
Melt, stirring occasionally, over low heat the Sweet Chocolate Chips and evaporated milk.

Add butter and peppermint extract
Let this cool some before spreading over gelatin mixture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.