1 1/2 c graham cracker crumbs
1/4 c butter or margarine, melted
2 T sugar
FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided
Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish. Bake at 325 F for 10 minutes; cool. Place can of evaporated milk in the refreigerator for 1 1/2 hours. Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours. In a small mixing bowl, beat milk 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 c 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. Serves 12.
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