NO BAKE CHEESE CAKE

FULL SIZE 10-12 SERVINGS

1.

Mix together 2 envelopes unflavoured gelatin, 1 cup sugar,
and 4% tsp. salt in the top of a double boiler.

Beat together 3 egg yolks and | cup of milk; add to gelatin
mixture. Cook over boiling water, stirring constantly until
gelatin is dissolved and mixture thickens, about 10 minutes.

Remove from heat; add 1 tsp. grated lemon rind; cool.

Stir in 3 cups creamed cottage cheese (24 oz.) sieved,
1 tbsp. lemon juice, and 1 tsp. vanilla. Chill, stirring
occasionally until mixture mounds slightly when dropped
from spoon.

While mixture chills, make crumb topping as follows: Mix
3 tbsps. melted butter, 14 tbsps. sugar, 1 cup graham wafer
crumbs % tsp. cinnamon, 4% tsp. nutmeg, set aside.

Fold 3 egg whites, stiffly beaten, and 1 cup heavy cream
whipped into chilled gelatin mixture.

Place a thin layer of graham wafer mixture in bottom of
pan, then turn cream mixture in and sprinkle top with re-
maining mixture. Use an 8 in. spring form pan. Chill until
firm. If desired, use an 8 or 9 in. square or a 9 x 5 in.
loaf pan. Line with waxed paper and press crumb mixture
in bottom of pan. Turn in gelatin mixture. Chill until
firm. Unmold.

HALF SIZE 5-6 SERVINGS

Use % above gelatin mixture, but full amount of crumb
mixture in an 8 inch layer pan or 9 inch pie plate.

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