2 tbsp. Knox gelatin
3 egg yolks
1/2 c. milk
1 lb. small curd cottage cheese
3 egg whites
1/2 c. cold water
1/2 tsp. salt
1 c. sugar
1/2 tsp. vanilla
1 pt. whipping cream

Pour water into small bowl, add gelatin and let set. Beat egg yolks; add sugar, salt and milk. Cook in double boiler or heavy pan until like custard. Add gelatin to hot mixture. Stir until well blended. Cool in refrigerator until mixture thickens. Add vanilla to cheese and beat until light and fluffy. Whip cream. Beat egg whites until stiff. Fold all together and add custard mixture.

GRAHAM CRACKER CRUST:

18 graham crackers, crushed
1 tsp. cinnamon
1/3 c. sugar
1/3 c. melted butter

Mix together and line bottom and sides of spring pan. Pour filling into pan and chill 12 hours or overnight. Save some of the crumbs to sprinkle on top.