CRUST:

1 c. graham cracker crumbs
2 tbsp. brown sugar
1/4 c. butter, melted
1/2 c. chopped walnuts

FILLING:

1 2/3 c. evaporated milk
1 packet lemon gelatin
1 tbsp. unflavored gelatin
3/4 c. boiling water
1/2 lb. cream cheese
3/4 c. sugar
2 c. pureed apples
1 tsp. vanilla

1. Mix crumbs, brown sugar, melted butter and 1/4 cup chopped nuts together. Firmly press mixture onto the bottom and sides of a greased 8" spring form pan.

2. Chill evaporated milk.

3. Mix together lemon gelatin and unflavored gelatin. Add boiling water and stir until dissolved. Cool.

4. Combine cream cheese and sugar. Mix until smooth and creamy.

5. Stir in apple puree, vanilla and cooled gelatin mixture to the cream cheese and sugar mixture. Chill until mixture begins to thicken.

6. Beat thickened apple-gelatin mixture while slowly adding chilled evaporated milk. Continue to whip until very light and fluffy.

7. Pour into pie crust and sprinkle with remaining 1/4 cup chopped nuts. Chill until firm, about five hours. Serves 8 to 10.