This recipe was given to me by my dear friend, Dorothy Germaine, who said it had been in her family for many years.
Please try it.
2 TA. gelatin
1/2 cup cold water
2 egg yolks
1/2 te. salt
1 cup sugar
1/2 cup milk
one pound dry cottage cheese
1/2 te. vanilla
2 egg whites
one pint heavy cream
(you may add a small can of crushed pineapple, well drained, if you like)
Pour cold water in bowl and sprinkle with gelatin. Beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until consistancy of custard, stir occasionally. Add gelatin to hot mixture and stir until dissolved. Cool until mixture begins to thicken. Add cheese, vanilla and beat with beater until light and fluffy.
Whip cream. Beat egg whites until dry and form stiff peaks. Fold both whipped cream and egg whites into cheese mixture and pour into crust lined spring pan.
Crust- 18 crushed grahm crackers
1/3 cup sugar
1/3 cup melted butter
1 te. cinnamon
Mix ingredients together and reserve 1 cup to sprinkle on top of filling, later. line spring pan with remaining crust mixture and pour in filling. Sprinkle top with reserved crust mixture. chill in refrigerator 3-4 hours until set. gently remove spring pan. Serve.
I hope you will try this favorite old recipe of mine, it's worth the extra work.
Submitted By: Myra from WA on 1999-12-14