1 1/3 c. zweiback crumbs
1/3 c. sugar
1/3 c. butter, melted
1/2 tsp. cinnamon
1/2 tsp. nutmeg

FILLING:

1 can (20 oz.) crushed pineapple in unsweetened juice
2 env. unflavored gelatin
3 eggs, separated
2/3 c. sugar
1/8 tsp. salt
1/2 c. light cream or half & half
1 carton (16 oz.) cottage cheese
2 tsp. grated lemon peel
1 tbsp. fresh lemon juice
1/4 c. chopped red maraschino cherries, well drained
1/4 c. chopped green maraschino cherries, well drained
1 c. whipping cream, whipped
Garnish, if desired

For Crust: Combine all ingredients; mix well. Press onto bottom and part way up sides of a 9 inch springform pan. Chill.

For Filling: Drain pineapple reserving 1 cup juice; reserve pineapple. Soften gelatin in pineapple juice. Combine egg yolks, sugar and salt in saucepan. Gradually stir in cream. Cook over medium heat, stirring constantly, until mixture coats a metal spoon. Remove from heat; stir in softened gelatin until dissolved; set aside.

Beat cottage cheese on high speed of mixer until almost smooth. Stir in lemon peel, juice and gelatin mixture. Chill until slightly thickened.

Fold in pineapple, cherries and whipped cream. Beat egg whites until stiff; fold into mixture. Spoon into chilled crust. Chill overnight. To serve, remove sides of pan. Garnish top and base of cake as desired. Yields one 9 inch cake.