2 env. Knox gelatin
1 c. cold water
2 eggs
1 c. sugar
1 c. milk
1 lb. cream style cottage cheese (sm. curds)
1 tsp. vanilla
1 pt. whipped cream
1 can crushed pineapple
1 sm. jar maraschino cherries
20 graham crackers, crushed
5 tbsp. melted butter

Dissolve 2 envelopes of Knox gelatin in 1 cup of cold water (set to the side). Beat 2 egg yolks (save the egg whites). Add 1 cup of sugar and 1 cup of milk. Cook mixture of egg yolks and sugar and milk until mixture coats a film on spoon.

Add gelatin to this cooked mixture and let cool. After mixture has cooled add 1 pound of cream style cottage cheese. Add 1 teaspoon of vanilla and beat until foamy and cottage cheese is separated good. Add 2 beaten egg whites (beaten until stiff). Add 1 pint of whipped cream and 1 can of crushed pineapple. Add some cut up cherries and a tablespoon of cherry juice for color.

Crush 20 graham crackers and mix with melted butter. Spread this crust in bottom of pan. Pour first mixture over graham cracker crust then sprinkle with graham cracker crumbs. Refrigerate 2 hours or more.