Soften in small pan 1½ teaspoons unflavored gelatin in
3 tablespoons cold water
Set in pan of hot water and stir until gelatin is dissolved.
Stir in slowly a mixture of ⅓ cup sugar
1 cup Pet Evaporated Milk
¾ teaspoon maple flavoring
Chill until almost firm.
Meanwhile, melt in skillet 1 tablespoon butter or margarine
Add and stir over medium heat ½ cup finely cut nuts
until light brown
Remove from heat and cool to room temperature. Whip chilled milk
mixture with cold rotary beater, or electric beater at high speed,
until light and fluffy. Fold in nuts. Put into chilled 9-inch Graham
Cracker Crust (page 4). Chill 3 hours. Keep chilled until served.