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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup butter, melted |
2 tablespoons sugar |
filling: |
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. In a small bowl, combine the crumbs, butter and sugar; press into a 13-in. x 9-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. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes.
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. Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set. Yield: 12 servings.
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