3/4 cup evaporated milk
1 cup crushed pineapple, drained
1/4 cup sugar
1/2 tsp salt
1 egg, beaten
1/3 cup lemon flavored gelatin
1 cup creamed style cottage cheese, sieved
1 baked 9″ pie shell
Chill milk in a bow in refrigerator.
Combine pineapple, sugar, salt and egg in a heavy saucepan. Cook over low heat while stirring constantly until thickened. Remove from heat. Add gelatin; Stir until well dissolved.
Beat milk until thick and fluffy. Fold in the pineapple mixture and then fold in the cottage cheese.
Chill for 20 minutes. Fill the baked pie shell with mixture. Chill for several hours before cutting.
Makes 6 servings.
25 Graham Crackers
1 1/2 cups butter
3 1/2 cups powdered sugar
3 cups boiling water
2 packages raspberry jello
1 3/4 cups whipping cream
2 1/2 cups crushed pineapple
Roll graham crackers into crumbs and put 1/3 deep in bottom of large loaf pan. Cream butter until soft and creamy, add powdered sugar (reserving 1/2 cup for egg whites). Mix well.
Beat egg yolks and whites separately until thick, and 1/2 cup powdered sugar to egg whites, add to sugar-butter mixture, mix well and pour over graham cracker crumbs.
With boiling water, make Jell-o; Let set to whipping stage. Whip Jell-o and whipping cream, mix together. Add pineapple, mix well and pour over the butter layer in loaf pan.
Sprinkle graham cracker crumbs over top and let stand 15 minutes, then refrigerate to set. Makes 18 servings.