Fluffy Pineapple Torte

 Serves 12
 1 1/2 c. graham cracker crumbs
 1/4 c. butter or margarine, melted
 2 Tbsp. sugar
 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.

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