Fluffy Pineapple Torte

Fluffy Pineapple Torte 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 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. 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. Yield: 12 servings.