1 c. sifted flour
1 c. sugar
1/2 c. butter
1/2 c. chopped nuts
1 (1 lb. 4 1/2 oz.) can crushed pineapple
1 (3 oz.) pkg. lime gelatin
1 (8 oz.) pkg. cream cheese
1/8 tsp. peppermint extract
2/3 c. heavy cream
Chocolate Glaze

CHOCOLATE GLAZE:

1/2 c. semi-sweet chocolate pieces
1 tbsp. butter
1/3 c. heavy cream
1/4 tsp. peppermint extract

Combine flour and 1/4 cup sugar. Add butter and cut in until mixture resembles cornmeal. Stir in nuts. Press mixture to bottom of 13 x 9 x 2 inch baking pan and bake at 400 degrees for 15 minutes. Cool.

Meanwhile, drain pineapple, reserving 1 cup syrup. Heat syrup to boiling. Pour over gelatin and stir to dissolve. Cool slightly. Combine softened cream cheese and remaining 3/4 cup sugar and beat until light and fluffy. Gradually add gelatin and beat until blended. Stir in pineapple and peppermint extract. Chill until partially set.

Whip cream until stiff, then fold into gelatin. Turn into baked crust and chill. Drizzle glaze over top or partially set torte and chill at least 4 hours. Cut in squares to serve. Makes 12 servings.

CHOCOLATE GLAZE: Combine chocolate, butter and cream in saucepan. Cook and stir over low heat until smooth. Stir in peppermint.