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Fluffy Pineapple Torte




Source of Recipe


Internet


List of Ingredients




1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
Filling:
1 can (12 ounces) evaporated milk
1 package (3 ounces) lemon gelatin
1 cup boiling water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 can (8 ounces) crushed pineapple, drained
1 cup chopped walnuts, divided

Combine crumbs, butter and sugar; press into the bottom of an 11"x7"x2" inch baking dish. Bake at 325 for 10 minutes; cool. Place can of evaporated milk in the refrigerator for 1-1/2 hours. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 1-1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust. Chill for a least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Makes 12 servings.


Recipe