Fluffy Pineapple Torte
  • 1 1/2 c. graham cracker crumbs
  • 1/4 c. butter or margarine, melted
  • 2 Tbsp. sugar
  • Filling:
  • 12-oz. can evaporated milk
  • 3 oz. pkg. lemon gelatin
  • 1 c. boiling water
  • 8 oz. pkg. cream cheese, softened
  • 1/2 c. sugar
  • 8 oz. can crushed pineapple, drained
  • 1 c. chopped walnuts, divided
  1. Combine graham cracker crumbs, butter and sugar; press into the bottom of an 11x7x2-inch baking dish. Bake at 325 degrees for 10 minutes; cool.
  2. Place can of evaporated milk in the refrigerator for 1 1/2 hours to chill.
  3. Meanwhile, in a small bowl, dissolve gelatin in boiling water; chill until syrupy, about 1 1/2 hours.
  4. In small bowl, beat chilled milk until still peaks form.
  5. In a large mixing bowl, beat cream cheese and sugar until smooth. Add chilled gelatin; mix well. Stir in pineapple and 3/4 c. of the walnuts. Fold in beaten milk. Pour over crust.
  6. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.
  7. Serves 12