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Fluffy Pineapple Torte

Total Time

Prep: 20 min. + chilling Bake: 10 min. + cooling


12 servings

This fluffy dessert is so good after a hearty meal because even a big slice is as light as a feather. The cream cheese-pineapple combination makes it irresistible. -Gina Squires, Salem, Oregon


  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 tablespoons sugar
  • 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


  1. 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.
  2. Meanwhile, in a small bowl, dissolve gelatin in water; chill until syrupy, about 30 minutes.
  3. 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.
  4. Chill for at least 3 hours or overnight. Sprinkle with remaining walnuts before filling is completely set.

Nutrition Facts

1 piece: 324 calories, 19g fat (9g saturated fat), 41mg cholesterol, 205mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 7g protein.

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