| Soften in a small bowl | 1 tablespoon unflavored gelatin in |
| | ¼ cup cold water |
| Mix together in a saucepan | ¼ cup sugar |
| | 2 slightly beaten egg yolks |
| | 1 teaspoon grated lemon rind |
| | 2 tablespoons lemon juice |
| | ½ cup drained, crushed pineapple (9-oz. can) |
| | ⅓ cup Pet Evaporated Milk |
| Cook over low heat until slightly thickened, about 10 minutes, stirring all the time. Add softened gelatin and stir until dissolved. Remove from heat. |
| Stir in | 1 cup cottage cheese, pressed through sieve |
| Chill until mixture is thick, but not firm. |
| Beat until stiff, but not dry | 2 egg whites |
| Beat in gradually | ½ cup sugar |
| | ⅛ teaspoon salt |
| Beat in pineapple-cheese mixture. Put into prepared chilled 9-inch Graham Cracker Crust ([page 4]). |
| Sprinkle with | 3 tablespoons graham cracker crumbs |
| Chill at least 3 hours. |