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Fluffy Pineapple Torte




Source of Recipe


Internet


List of Ingredients




1-1/2 Cup graham cracker crumbs
1/4 Cup butter, melted
2 T. sugar

Filling:
1 can (12-oz) evaporated milk
1 pkg. (3 oz) lemon gelatin
1 C. boiling water
1 pkg. (8 oz) cream cheese, softened
1/2 C. sugar
1 can (8 oz) crushed pineapple, drained
1 C. chopped walnuts, divided

Recipe



Combine crumbs, butter & sugar.
Press into bottom of 11x7 baking dish.
Bake at 325° for 10 minutes; cool.
Place can of evaporated milk in fridge for 1 1/2 hours.
In small bowl, dissolve gelatin in water; chill until syrupy, about 1 1/2 hours.
In a small mixing bowl, beat chilled evaporated milk until soft peaks form.
In a large mixing bowl beat cream cheese and sugar until smooth.
Add gelatin; mix well.
Stir in pineapple and 3/4 C. walnuts. Fold in 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