Shelly's Recipe

FLUFFY PINEAPPLE TORTE

Category: Tortes

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar

Filling
1 (12 oz) can evaporated milk
1 (3 oz) pkg lemon gelatin
1 cup boiling water
1 (8 oz) pkg cream cheese, room temperature
1/2 cup sugar
1 (8 oz) can crushed pineapple, drained
1 cup chopped nuts, divided

Combine first 3 ingredients and press into a 13x9 inch baking pan. Bake at 325 for 10 minutes; cool.

Pour evaporated milk into a mixing bowl and add the 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 refrigerators 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 nuts. Fold in milk. Pour over crust. Chill at least 3 hours or overnight. Spirnkle with remaining nuts before filling is completely firm. Serves 12