CRUST:

1 c. flour
1/4 c. brown sugar, firmly packed
1/2 c. English walnuts, chopped

Cut into this 1/2 cup butter until fine. Press lightly into bottom of 12x8 greased baking dish. Bake 400 degrees 12-15 minutes. Cool.

FILLING:

Drain 1 (16 ounce) can crushed pineapple. Bring juice to boiling point. Dissolve 1 (3 ounce) lime gelatin in hot juice. Cool.

Cream:

1 c. (8 oz.) cream cheese
1 c. sugar

Blend in gelatin mixture; stir in pineapple. Chill until thick, but not set.

Mix in:

1 (8 oz.) Cool Whip (2 c.)
1/8 tsp. peppermint extract

Fold into pineapple mixture and pour over crust. Refrigerate while preparing glaze.

Spoon glaze over filling. Chill 4 hours.

CHOCOLATE MINT GLAZE:

Melt, stirring constantly, 1/2 cup semi-sweet chocolate bits in 1/3 cup evaporated milk.

Add:

1 tbsp. butter
1/2 tsp. peppermint extract

Serves 12.