Pineapple Mint Supreme

• 1 c. flour
• 1/2 c. chopped nuts
• 1/4 c. brown sugar
• 1/2 c. oleo
• 1 (1 lb. 4 oz.) can crushed pineapple, drained
• 1 (3 oz.) pkg. lime jello
• 1 (8 oz.) cream cheese
• 1 c. sugar
• 1 c. evaporated milk
• 3/8 tsp. peppermint extract
• 1/2 c. semi-sweet chocolate pieces
• 1 Tbsp. oleo

1. Combine flour, nuts, brown sugar and 1/2 cup oleo until fine. Press into bottom of 13 x 9 x 2-inch pan.
2. Bake at 400u0b0 for 12 to 15 minutes.
3. Cool.
4. Drain pineapple juice into saucepan.
5. Bring juice to boiling point.
6. Dissolve jello in juice.
7. Cool.
8. Cream the cream cheese with sugar.
9. Blend in jello mixture.
10. Stir in pineapple. Chill until thick, but not set.
11. Chill in freezer 2/3 cup Pet milk with 1/8 teaspoon peppermint in bowl until ice crystals form.
12. Beat until thick.
13. Fold in cheese mixture.
14. Spoon over baked crust.
15. Refrigerate while preparing glaze.
16. Spoon on filling.
17. Spread carefully.
18. Chill at least 4 hours.

flour, nuts, brown sugar, oleo, pineapple, lime jello, cream cheese, sugar, milk, peppermint, semisweet chocolate pieces, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=805782 (may not work)