Fluffy Pineapple Torte Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 10, 2011
This was just OK, not great. Much like a pudding with a crust..kinda of like the no bake cheese cakes, but even softer. It would have been better to just have the nuts on top. I made mine in a round springform pan and it held it's shape just fine. I doubt that I'll make it again.
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Reviewed: Mar. 1, 2011
I made this with lime jello plus also added half teaspoon of geletin. Is it jello we are suppose to use, because mine didnt set at all. please help.
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Reviewed: Mar. 15, 2010
This stuff is great! It is perfect if you are looking for something that is not too rich and heavy. I let the jello cool for a little over an hour and it had started to set at the edges but still turned out fine. I also only chilled the evaporated milk for about a half hour but I set the bowl in another bowl of ice water so I think that helped it cool off faster. Never in a million years did I think you could whip evaporated milk but it worked great!
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Cooking Level: Expert

Home Town: Saginaw, Michigan, USA
Living In: Fort Lewis, Washington, USA

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Reviewed: Nov. 29, 2009
Every time I make this recipe, everyone loves it, even my husband who doesn't especially like pineapple dishes. I have kept this recipe for years from Gina's submission to Taste of Home magazine, and have made all the changes she has, as well as a couple others. After tweaking, I found the best crust is made with: 2 cups graham cracker crumbs, 5 1/3 T. butter or margarine, melted, and 2 T. + 2 t. sugar. Where it says, "chill until syrupy," I chill for 1 hour. Also, I only put the walnuts on the top, using just 1/4 cup. This gives a melt-in-your-mouth more pineapple/cream cheese flavor in the center. Try these changes and I think you will like them.
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Home Town: Ripley, New York, USA
Living In: Cary, North Carolina, USA
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Reviewed: Jun. 16, 2009
Everyone in our house loved this dessert! I literally could not stop eating it! It's so light and airy.
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Cooking Level: Intermediate

Reviewed: Sep. 4, 2007
I made this for company last weekend and it was a big hit! I followed the directions exactly, and I was a little worried about it "setting up" right because it looked really liquidy, but it set up perfectly. I think it would be even better with some crushed nuts in the crust. Thanks for the great recipe!
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Photo by Jody Campos Dowling

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA
Living In: Dover, Delaware, USA

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