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Fluffy Pineapple Torte




Source of Recipe


net serf


List of Ingredients




1 1/2 cup 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

Recipe



Combine crumbs, butter, and sugar; press into the bottom of a 13 x 9 x 2-inch baking dish. Bake at 325 degrees F for 10 minutes; cool. Pour evaporated milk into a metal mixing bowl; add the beaters. Cover and chill for at least 2 hours. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 1 1/2 hours. Remove milk from refrigerator and beat until stiff peaks for. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pinapple and 3/4 cup 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. Yield 12 servings
Taste Of Home Annual 1997