1 c. flour
1/2 c. walnuts, chopped
1/4 c. brown sugar
1 (14 oz.) can crushed pineapple
1 (3 oz.) pkg. lime Jello
1 (8 oz.) pkg. cream cheese
1 c. sugar
1 can evaporated milk
Peppermint extract
1 c. chocolate bits
2 tbsp. butter

Cut flour, walnuts, brown sugar into 1/2 cup butter. Press firmly in a 12"x8" pan. Bake at 400 degrees for 12 to 15 minutes. Drain crushed pineapple. Bring juice to boil. Dissolve lime Jello in hot juice. Cream sugar and cream cheese. Blend in cool gelatin mixture. Stir in drained pineapple. Chill until thick. Beat 2/3 cup chilled evaporated milk. Add 1/8 teaspoon peppermint. Fold into gelatin mixture. Spoon over baked crust; refrigerate. Melt over low 1 cup chocolate bits, 2/3 cup evaporated milk and add 2 tablespoons butter and 1/2 teaspoon peppermint. Spread over top. Refrigerate.