Wilhelm Family Baker's Torte

Ingredients:

• 1 small package lemon Jell-O
• 1 small can  crushed pineapple, drained, reserving juice in measuring cup. Add enough water to equal 1 cup of liquid
• 1/2 cup milk--Whole or 2%
• 3/4 cup sugar
• 1 tsp. salt
• 2 egg yolks
• 1 lb. Sendik's Bakers Cheese
• 2 egg whites
• 1/2 pint whipping cream

Crust

• 2 cups graham cracker crumbs
• 1/4 cup to 1/2 cup sugar (original recipe used 1/2 cup)
• 1/3 cup melted butter--no substitutes, must use butter 

Directions:

1. Mix together graham cracker crumbs and sugar; add melted butter. Mix well. Place in either a spring form pan or a 9x13 inch pan. Reserve some of the crust crumbs for the top.
2. On the stove top, bring the pineapple and water mixture to a boil. Add Jell-O and stir until all dissolved. Cool.
3. In a second pot on stove top, combine milk, sugar, salt, and beaten egg yolks, stirring constantly until thick. Remove from stove and allow to cool.
4. When both the Jell-O mixture and the milk mixture are cool, add the milk mixture to the Jell-O mixture, beating with electric mixer. Add Sendik's Bakers Cheese and continue beating until smooth.
5. In a separate bowl, beat egg whites until very stiff. Gently fold beaten egg whites into the Sendik's Bakers Cheese mixture using a hand whisk, be very careful not to over mix and break down the egg whites.
6. In another chilled mixing bowl using chilled beaters, beat the whipping cream until stiff. Now fold this into Sendik's Bakers Cheese mixture again, being very careful not to over mix, causing the whipping cream or egg whites to break down.
7. Now assembly: Spread the crushed pineapple evenly in pan on top of graham cracker crust. Pour Sendik's Bakers Cheese mixture on top of the pineapple, spread evenly. Sprinkle with reserved crumbs. Refrigerate to set overnight.

Submitted by Mary Wilhelm