Pineapple Fluff Torte
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
661
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).