Ingredients
1-1/2 cups graham cracker crumbs1/4 cup butter, melted2 tablespoons sugarFILLING:1 can (12 ounces) evaporated milk1 package (3 ounces) lemon gelatin1 cup boiling water1 package (8 ounces) cream cheese, softened1/2 cup sugar1 can (8 ounces) crushed pineapple, drained1 cup chopped walnuts, divided
Preparation
In a small bowl, combine the crumbs, butter and sugar; press into a 13x9-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.
Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes.
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.
Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.
