1 pkg. raspberry Jello
1 c. hot water

Add hot water and Jello and let cool.

Make crust from 20 ground graham crackers, 1/3 cup sugar and 1/2 cup melted butter. Line spring form torte pan.

1 c. sugar 3/4 c. milk 1 tsp. vanilla 1 lb. cottage cheese 1 tsp. salt 1/2 pint whipped cream 2 beaten egg whites

Take egg yolks and combine with sugar and milk. Boil until thick or until it coats the spoon, cool, add vanilla then mix cool Jello and cool egg mixture to cottage cheese which has been put through a sieve. Add salt then fold in whipped cream. Last fold in the beaten egg whites. Put some graham cracker crumbs on top. Leave in refrigerator overnight.