|Evaporated milk||13 Ounce (1 Can)|
|Lime gelatin||6 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Green creme de menthe||1⁄3 Cup (5.33 tbs)|
|Chocolate wafers||8 1⁄2 Ounce (1 Package)|
|Butter/Margarine||6 Tablespoon, cut into pieces|
|Cream cheese||8 Ounce, quartered (1 Package)|
|Sugar||1 Cup (16 tbs)|
Pour evaporated milk into 8x8x2-inch pan; cover and freeze till crystals form around edges.
Dissolve gelatin in boiling water; stir in creme de menthe.
Let cool 20 minutes.
Place steel blade in work bowl; add chocolate wafers and peppermint candies.
Process till finely crushed; add butter.
Process till well mixed.
Press 2/3 of the crumbs over bottom of 13x9x2-inch baking pan.
Wipe out work bowl; reinsert steel blade.
Add cream cheese and sugar; process till smooth.
With machine running add gelatin through feed tube; process till well mixed.
Using electric mixer whip partially frozen evaporated milk to soft peaks; fold in cheese mixture.
Pour atop crust.
Sprinkle with remaining crumbs.
Chill 6 hours or overnight.