TORTE
1 (16 to 19 oz.) can crushed pineapple
1 (3 oz.) pkg. Jello (lemon, orange or lime)
1/2 c. sugar
2 tbsp. lemon juice
1 (10 oz.) can evaporated milk

GRAHAM CRACKER CRUST:

2 c. crushed graham cracker crumbs (twelve 2 1/2 x 5 inch crackers)
1/4 c. sugar
3/4 stick butter butter

TORTE: Bring pineapple to boil. Remove from heat and add Jello. Stir until dissolved, (let Jello and pineapple mixture cool before adding to beaten evaporated milk. Add lemon juice to evaporated milk. Beat with electric mixer until stiff. Add Jello mix, blend. Pour into 9 x 13 inch graham cracker crust. Decorate with chopped nuts, if desired. Also good heaped in sherbet glasses, if concerned about calories in crust.

CRUST: Melt butter. Blend in crumbs and sugar. Press into 9 x 13 inch pan. Bake at 350 degrees about 10 to 12 minutes. Cool before adding pineapple torte. Serves 16.