CRUST:

54 finely rolled soda crackers (about 2 c. crumbs)
1/4 c. soft butter
2 tbsp. water

Blend cracker crumbs, butter, and water. Press firmly against bottom and sides of a 9-inch pie plate. (The easy way to press crumbs into place is to press with an 8-inch pie plate.) Bake at 375 degrees for 10 minutes. Cool.

FILLING BINDER:

3/4 tsp. unflavored gelatin
2 tbsp. cold water
3/4 c. mayonnaise

FILLING #1:
1/2 c. mayonnaise mixture (above binder)
1 (7 oz.) can flaked tuna, drained well
1/2 c. finely chopped celery
2 tbsp. chopped pimento

FILLING #2:
1/4 c. mayonnaise mixture (rest of above binder)
5 hard-cooked chopped eggs
1/4 c. finely chopped celery
1 tbsp. chopped pimento or anchovies

FILLING #3:
1/2 c. cottage cheese

Soften gelatin in cold water; dissolve in pan of hot water. Mix with mayonnaise and set aside. Place filling #1 (tuna mixture) in ring around outer portion of the cracker crust. Place filling #2 (egg) in ring next to the tuna mixture. Fill the center with cottage cheese. Add ring of: 1/4 c. sliced ripe olives each between rings of tuna/egg and egg/cottage cheese rings.

Refrigerate approximately 10 minutes to set. Cut into pie-shaped wedges to serve. Serves 8.