| 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 until light brown | ½ cup finely cut nuts |
| 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. |