Pineapple Mint Dessert Recipes

Steps:

• 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!

Steps:

• Combine all ingredients in a large glass carafe or pitcher. Cover and refrigerate 12-24 hours. Strain before serving.

Steps:

• Bring pineapples, 2 cups water, and sugar to a boil in a large pot. Cover; simmer until fruit is tender, 5 minutes. Let cool slightly, then puree, in batches, in a blender. Strain into a bowl; let cool 1 hour. Use a muddler to crush mint in a large pitcher. Stir in pineapple juice; refrigerate overnight. Strain out mint, if desired. Add rum and lemon juice. Pour into ice-filled glasses, garnish with chopped mint and sprigs, and serve.