2 c. finely crushed corn flakes
1/2 c. melted butter
5 tbsp. sugar
1 tbsp. cinnamon

FILLING:

2 1/2 tbsp. gelatin
4 tbsp. cold water
3 eggs, separated
1/2 c. sugar
1/8 tsp. salt
1 c. milk
1 lb. cottage cheese
2 tbsp. lemon juice
Grated rind of 1/2 lemon
1/2 c. crushed pineapple
1/3 c. chopped glace cherries
1 tsp. vanilla
1/2 c. cream

1. Make the crust by mixing together the crushed corn flakes, melted butter, sugar and cinnamon. Press on the bottom and sides of a 10 inch springform pan.

2. Soak the gelatin in the water for 5 minutes.

3. Beat the egg yolks with the sugar and salt in the top of a double boiler.

4. Add the milk and cook over simmering water until thick and creamy, stirring constantly.

5. Add the gelatin and stir until dissolved.

6. Mix in the cheese, lemon juice, lemon rind, pineapple, cherries and vanilla. Remove from heat.

7. Beat the egg whites until stiff and whip the cream. Gently fold into the cheese mixture.

8. Pour into the crust and chill for several hours. Serves 8-10.