Pineapple Refrigerator Cake
Serves/Makes:6 or more

1 tbsp (15 ml) unflavored gelatin
1/4 cup (60 ml) sugar
3 beaten egg yolks (reserve egg whites)
1 cup (225 ml) crushed pineapple
2 tbsp (30 ml) lemon juice
1 tsp (5 ml) grated lemon rind
1/4 cup (60 ml) sugar
1/2 tsp (2 ml) salt
1 cup (225 ml) dry cottage cheese
1/2 cup (125 ml) sugar
3 stiffly beaten egg whites
1-1/2 cups (350 ml) graham cracker crumbs
1/2 cup (125 ml) melted butter

Combine graham cracker crumbs and butter and press into bottom of an 8 x 8 inch pan.

Soften gelatin in water.

Combine egg yolks, pineapple, lemon juice and rind, 1/4 cup (60 ml) sugar and salt.

Cook over hot water (double boiler) until thick stirring constantly.

Add softened gelatin and stir until dissolved.

Remove from heat and add cottage cheese.

Chill until partially set.

Gradually beat 1/2 cup (125 ml) sugar into stiffly beaten egg whites.

Fold into gelatin mixture.

Pour into crust.

Chill.

Comments:
If you like a sweet crust add 1/2 c. sugar to the graham crackers and melted butter.