Fluffy Pineapple Torte

By ksgroves

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted
• 2 tbs sugar
• nces) evaporated milk
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling water
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sugar
• 1 can (8 ounces) crushed pineapple, drained
• 1 cup chopped walnuts, divided

Preparation

Step 1

Combine crumbs, butter and sugar; press into the bottom of a 13 x 9 x 2 inch baking dish. Bake at 325 degrees for 10 minutes. Cool. Pour evaporated milk into a metal mixing bowl. Add the mixer beaters. Cover and chill bowl and beaters for at least 2 hours. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes. Remove milk from refrigerator and beat 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 at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.

Yield: 12 servings.