2 tbsp. gelatin
2 eggs
1/2 c. milk
1 dry cottage cheese
1/2 c. cold water
1/2 tsp. salt
1 c. sugar
2 tsp. vanilla
1 pt. heavy whipped cream

Blend cottage cheese until smooth. Separate eggs and whip whites. Dissolve gelatin in cold water. Beat egg yolks slightly. Add sugar, salt and milk. Cook in double boiler until thin like custard forms. Add gelatin and stir until dissolved. Cool until mixture is thickened. Add cottage cheese and vanilla and mix well. Fold in cream and egg whites. Pour in graham crust. Chill for 12 hours.