2 egg yolks
1/2 cup sugar
1/2 cup milk
1 envelope gelatin, dissolved in 6 tablespoons water
3/4 pound cottage cheese
1/2 cup whipped cream
2 egg whites, beaten
1/2 teaspoon vanilla
16 Graham Crackers, finely rolled
1/4 cup sugar
1/4 cup butter, softened
Cook egg yolks, sugar, and milk in a double boiler until slightly thick; add an envelope of gelatin that has been dissolved in 6 tablespoons of water.
Beat up 3/4 of a pound of cottage cheese, add to custard; add 1/2 cup whipped cream, 2 beaten egg whites, and 1/2 teaspoon vanilla. Pour into a Graham Cracker crust.
Graham Craker Crust - Roll 16 Graham Crackers until fine; work 1/4 cup sugar and 1/4 cup softened butter into the crackers. Press mixture firmly into an even layer and against sides and bottom of a lightly greased 9-inch pie pan.
Bake at 400-degrees for 10 minutes. Cool.