Fluffy Pineapple Torte
INGREDIENTS
- 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
DIRECTIONS
- 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.
- Place can of evaporated milk in the refrigerator for 1 1/2 hours to chill.
- Meanwhile, in a small bowl, dissolve gelatin in boiling water; chill until syrupy, about 1 1/2 hours.
- In small bowl, beat chilled milk until still peaks form.
- 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.
- Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.
- Serves 12