This is a recipe from the 60’s that my mom made for special occasions. It has a subtle sweet flavor and is light and “springy”.

Dissolve 1 T Knox Gelatin in ˝ C cold water
Beat 2 egg yolks slightly. Add ˝ C water, 1 C sugar, ˝ tsp salt. Cook in a double boiler or over med-low heat until thick, stirring constantly. Add gelatin to hot mixture and stir until thoroughly mixed. Cool well.

Make a graham cracker crust. Line a 9 x 13 pan, reserving some crumbs to sprinkle on top.

To cooled custard add 16 oz of well-drained cottage cheese and ˝ tsp vanilla.

Whip ˝ pt whipping cream
Beat two egg whites

Fold both into cheese mixture. Pour over crust in pan. Sprinkle with crumbs and refrigerate
24 hours. Enjoy