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Fluffy Pineapple Torte

Chef.at.Home's picture
Ingredients
  Graham cracker crumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Sugar 2 Tablespoon
  Evaporated milk 12 Ounce (1 Can)
  Lemon gelatin 3 Ounce (1 Package)
  Boiling water 1 Cup (16 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Sugar 1⁄2 Cup (8 tbs)
  Canned crushed pineapple 8 Ounce, drained (1 Can)
  Chopped walnuts 1 Cup (16 tbs), divided
Directions

Combine crumbs, butter and sugar; press into the bottom of a 13-in.x 9-in.x 2-in.baking dish.
Bake at 325° for 10 minutes; cool.
Pour evaporated milk into a metal mixing bowl; add the beaters.
Cover and chill for at least 2 hours.
Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 1-1/2 hours.
Remove milk from refrigerator 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 walnuts.
Fold in milk.
Pour over crust.
Chill for at least 3 hours or overnight.
Sprinkle remaining walnuts over the top before filling is completely firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Cake
Interest: 
Everyday

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