Fluffy Pineapple Torte

10 ingredients
4 steps

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 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

Directions

  1. 1
    In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-in. baking dish. Bake at 325° for 10 minutes or until lightly browned; cool. Pour evaporated milk into a large bowl. Cover and chill for at least 2 hours.
  2. 2
    Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes.
  3. 3
    Remove milk from refrigerator and beat until stiff peaks form. In a large bowl, beat cream cheese and sugar until smooth. Beat in gelatin mixture. Stir in pineapple and 3/4 cup walnuts. Fold in milk. Pour over crust.
  4. 4
    Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

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