3/4 c. small curd cottage cheese
2 (3 ounces) pkgs. cream cheese
1 c. sugar
3 eggs, separated
1 pt. whipping cream, whipped
1 tsp. vanilla
2 c. graham cracker crumbs

Cream all cheese together. Add sugar and beaten egg yolks. Mix well and add whipped cream and vanilla. Add stiffly beaten egg whites. Place a layer of graham cracker crumbs in a 13x9x2 inch pan or you may use 2 or 3 ice cube trays. Put mixture in over crumbs. Sprinkle cracker crumbs on top and freeze.

Keeps indefinitely and can be made several days in advance.