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Ingredients
- Filling:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup butter or margarine melted
- 2 tablespoons sugar
- 1 can evaporated milk
- 1 package lemon gelatin
- 1 cup boiling water
- 1 package 8 ounce cream cheese softened
- 1/2 cup sugar
- 1 can 8 ounce crushed pineapple drained
- 1 cup chopped walnuts divided
Preparation
Step 1
Combine crumbs, butter, and sugar; press into bottom of 11 x 7 x 2" baking dish. Bake 325 degrees for 10 minutes; cool. Place can of evaporated milk in refrigerator for 1 1/2 hours. Meanwhile; in small bowl, dissolve gelatin in water; chill until syrupy, about 1 1/2 hours. In small mixing bowl, beat milk until stiff peaks form. In a larg 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 at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.
Yiels 12 servngs.