-GRAHAM CRACKER CRUST-
1 1/4 c Graham cracker crumbs 6 tb Butter or margarine; melted
3 tb Sugar
FILLING
1 pk Lemon gelatin (3 oz) 1/2 c Cottage cheese
1 1/4 c Boiling water 1/2 c Lemon juice
1/2 c Evaporated milk; chilled 1/4 ts Vanilla
1 1/2 c Whipping cream 1/4 ts Salt
16 oz Cream cheese; softened 1/2 c Sugar
Using fingers, work crumbs and 3 tablespoons sugar into melted butter.
Divide mixture, using 2/3 to cover bottom and sides of 9-inch
springform pan and reserving 1/3 as topping to sprinkle over filling.
Dissolve gelatin in boiling water. Set aside until syrupy. Combine
milk and cream and beat until mixture is quite thick. Mix cheeses,
lemon juice, vanilla, salt and 1/2 cup sugar in separate bowl. Add
cheese mixture to cream mixture. Blend in partially set gelatin. Pour
into crust and chill 4 hours.
Yields
16 servings