Knudsen Icebox Cottage Cheese Cake(No Baking)

• 3 c. Knudsen cottage cheese
• 2 envelopes unflavored gelatin
• 1 c. sugar
• 1/4 tsp. salt
• 2 eggs, separated
• 1 c. Knudsen milk
• 1 tsp. grated lemon rind
• 1 Tbsp. lemon juice
• 1 tsp. vanilla
• 1 c. whipping cream, whipped
• 1/2 c. graham cracker crumbs
• 2 Tbsp. melted butter
• 1 Tbsp. sugar
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1 1/2 c. Knudsen Hampshire sour cream

1. Drain cottage cheese and beat until smooth.
2. Mix gelatin, sugar and salt in top of double boiler.
3. Beat egg yolks and milk and add to gelatin mixture.
4. Cook, stirring constantly, about 10 minutes until gelatin is dissolved and mixture thickens.
5. Remove from heat.
6. Stir in lemon rind and cool.
7. Add cottage cheese, lemon juice and vanilla and cool, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
8. Fold stiffly beaten egg whites and whipped cream into chilled cottage cheese mixture.
9. Turn into an 8-inch spring-form pan.

cottage cheese, unflavored gelatin, sugar, salt, eggs, milk, lemon rind, lemon juice, vanilla, whipping cream, graham cracker crumbs, butter, sugar, cinnamon, nutmeg, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=645785 (may not work)