2 (12 oz.) tubs cottage cheese
1 tbsp. almond extract
2 tbsp. lemon juice
1/4 tsp. salt
2 env. unflavored gelatin softened in 1/2 c. cold water
3 egg yolks, slightly beaten
2 tbsp. milk
1 c. sugar
2 c. whipped topping
3 egg whites CRUST: 2 c. graham cracker crumbs
1/2 c. melted butter Blend cottage cheese. Add almond, lemon juice and salt. Combine egg yolks, milk and sugar. Cook in double boiler or microwave until thick, stirring constantly. Stir in cheese mixture and whipped topping. Press crumbs into 9 inch pan. Pour in cake mixture and chill for 8 hours. Unmold. Top with blueberry and cherry pie filling. | 
