Combine:
1 cup flour
½ cup chopped walnuts
¼ c packed brown sugar
Cut in:
½ cup butter until fine.
Press crust into the bottom of a greased 12x8x2 baking dish
Bake at 400 for 12-15 minutes. Cool.
PINEAPPLE MINT FILLING
Drain 1 can (1lb4 oz) crushed pineapple into sauce pan. Bring juice to boiling and dissolve 1package (3oz) lime-flavored jello in hot juice. Cool.
Cream: 1 cup (8oz) cream cheese with 1 cup sugar
Blend in gelatin mixture. Stir in pineapple and chill until thick but not set.
Chill 2/3 cup evaporated milk with 1/8 tsp peppermint extract in small bowl until ice crystals form. Beat milk until thick. Fold into pineapple cheese mixture. Spoon over baked crust. Refrigerate while preparing glaze.
CHOCOLATE MINT GLAZE
Melt, stirring occasionally over low heat ½ cup semi-sweet chocolate chips in 1/3 cup evaporated milk. Add 1 Tablespoon butter and ¼ teaspoon peppermint extract.
Spoon glaze over filling. Spread carefully. Chill at least 4 hours before serving.
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3 comments:
I sill really like this.
Do you have grandma page's recipie for carrot pudding, with the carmal type sauce?
I forgot, Happy Birthday Marie!!!
do you have any of moms recipes for salsa and zuccinni ( sp?) relish
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