Pineapple Fluff Torte
Ready In: 35 mins
Serves: 16-20
Ingredients
- 3 ounces lemon gelatin
- 1 cup boiling water
- 2 cups graham cracker crumbs
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 1⁄4 cup chopped nuts (optional)
- 1⁄2 cup sugar
- 8 ounces cream cheese, room temperature
- 12 ounces evaporated milk, chilled
- 20 ounces crushed pineapple, drained
- 1 teaspoon vanilla
Directions
- Dissolve lemon gelatin in 1 cup boiling water.
- Mix graham cracker crumbs, butter, and nuts. Press into a 13"x9"x2" pan to make a firm bottom layer. Bake crust at 350 for 20 minutes. Set aside and let cool.
- Add sugar to cream cheese and mix well. Add this mixture to the gelatin mixture. Beat 2 minutes together. Whip evaporated milk, which has been throughly chilled. Fold gelatin/cheese mixture, plus pineapple and vanilla, into whipped milk. Pour into graham cracker crust. Chill overnight.
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