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  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4332 Calories from Fat 2758

% Daily Value*

Total Fat 311 g478.1%

Saturated Fat 101 g504.9%

Trans Fat 0 g

Cholesterol 469 mg156.3%

Sodium 1630.9 mg68%

Total Carbohydrates 317 g105.6%

Dietary Fiber 27.7 g110.7%

Sugars 281.4 g

Protein 88 g176.5%

Vitamin A 101.3% Vitamin C 10.8%

Calcium 130.1% Iron 55.5%

*Based on a 2000 Calorie diet

Fluffy Pineapple Torte Recipe