Fluffy Pineapple Torte

Fluffy Pineapple Torte
 Serves 12
 
 1 1/2 c. graham cracker crumbs
 1/4 c. butter or margarine, melted
 2 Tbsp. sugar
 
 Filling:
 12-oz. can evaporated milk
 3 oz. pkg. lemon gelatin
 1 c. boiling water
 8 oz. pkg. cream cheese, softened
 1/2 c. sugar
 8 oz. can crushed pineapple, drained
 1 c. chopped walnuts, divided
 
 
 Combine graham cracker crumbs, butter and sugar; press into the bottom of an 11x7x2-inch baking dish. Bake at 325 degrees for 10 minutes; cool.
 
 Place can of evaporated milk in the refrigerator for 1 1/2 hours to chill. 
 
 Meanwhile, in a small bowl, dissolve gelatin in boiling water; chill until syrupy, about 1 1/2 hours.
 
 In small bowl, beat chilled milk until still peaks form.
 
 In a large mixing bowl, beat cream cheese and sugar until smooth. Add chilled gelatin; mix well. Stir in pineapple and 3/4 c. of the walnuts. Fold in beaten milk. Pour over crust.
 
 Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm.
 
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes