pineapple mint dessert

Name: Pineapple Mint Dessert
Prep time: 15 min
Cook time: 10 min
Yield: 12
Ingredients: ## CRUST:; 1 cup(s) all purpose flour; 1/2 cup(s) chopped nuts; 1/4 cup(s) brown sugar, firmly packed; 1/2 cup(s) cold butter; ## FILLING:; 20 ounce(s) can crushed pineapple, reserve juice; 3 ounce(s) pkg. lime jello; 8 ounce(s) pkg. cream cheese, softened; 1 cup(s) granulated sugar; 2/3 cup(s) evaporated milk; 1/8 teaspoon(s) peppermint extract; ## GLAZE:; 1/2 cup(s) chocolate chips; 1/3 cup(s) evaporated milk; 1 tablespoon(s) butter; 1/4 teaspoon(s) peppermint extract

(2 RATINGS)

33 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Oct 27, 2011

This is a great tasting recipe - my sister who claims not to be a great cook (I beg to differ) she is the middle child - with a Charlie Brown complex- and she says I'm just like "Lucy" she is probably right- but all in all she is a great cook and makes this recipe for all our family get-togethers. It is very creamy and has just the right amount of mint to set it apart from other dessert/salad recipes. Try it - see if you agree!

Rate

prep time 15 Min

cook time 10 Min

method ---

yield 12-14 servings

Ingredients

CRUST:
1 cup all purpose flour
1/2 cup chopped nuts
1/4 cup brown sugar, firmly packed
1/2 cup cold butter
FILLING:
20 ounces can crushed pineapple, reserve juice
3 ounces pkg. lime jello
8 ounces pkg. cream cheese, softened
1 cup granulated sugar
2/3 cup evaporated milk
1/8 teaspoon peppermint extract
GLAZE:
1/2 cup chocolate chips
1/3 cup evaporated milk
1 tablespoon butter
1/4 teaspoon peppermint extract

How To Make pineapple mint dessert

Step 1

Crust: Combine flour,nuts and brown sugar in a medium bowl; cut is the butter until fine crumbs form. Press into a 13x9-inch baking pan. Bake at 400^ for 12-15 minutes. Remove from oven to cool on wire rack. --- Filling: In a small bowl combine the 2/3 c.evaporated milk and 1/8 teas. peppermint extract and place in freezer until crystals start to appear.Beat till thick. Set aside in refrigerator until needed. Drain the pineapple into a saucepan and bring juice just to the boiling point. Remove from heat and add dry jello, stirring until dissolved. Cool. Cream the sugar and cream cheese together- blend this into the jello mixture. Stir in drained pineapple. Chill till thick but not set. Take chilled evaporated milk and extract from refrigerator. Fold into pineapple-cheese mixture. Spoon over crust. Refrigerate and prepare glaze. --- Glaze: In a small saucepan melt chips and milk over low heat, while constantly stirring. Add butter and extract. Pour over filling evenly. Refrigerate at least 4 hours before serving. ENJOY!
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