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.