Cranberry Cheese Cake With Cornflake Pie Shell

• 1 cup corn flakes, crushed
• 2 tablespoons brown sugar
• 4 tablespoons butter, melted
• 1 14 ounces knox gelatin
• 4 tablespoons water, cold
• 1 (8 ounce) box lemon pie filling, cooked
• 13 cup brown sugar
• 14 cup milk
• 2 eggs, separated
• 1 34 cups milk
• 1 lb cottage cheese
• 18 teaspoon salt
• 1 teaspoon vanilla
• 1 lb cranberry sauce, whole
• 2 tablespoons brown sugar
• 12 cup nuts, chopped

1. PIE SHELL:.
2. Mix cornflakes, brown sugar, and melted butter together for the pie shell.
3. Press mixture into pie pan.
4. Chill while making filling.
5. FILLING:.
6. Soften gelatine in cold water.
7. Mix lemon pie filling, brown sugar, and 1/4 cup milk in a saucepan.
8. Beat 2 egg yolks with the 1-3/4 cups milk together.
9. Add to lemon pie mixture.
10. Cook over medium heat, stirring constantly until mixture comes to a boil.
11. Remove from heat; add gelatine mixture; stir until gelatine is dissolved.
12. Combine cottage cheese, salt, and vanilla; blend with cooked pudding.
13. Fold in stiffly beaten egg whites; pour into pie shell.
14. Chill 4 hours.
15. GLAZE:.
16. Glaze the top with a mixture of the cranberry sauce, brown sugar, and nuts.

corn flakes, brown sugar, butter, gelatin, water, lemon pie filling, brown sugar, milk, eggs, milk, cottage cheese, salt, vanilla, cranberry sauce, brown sugar, nuts

Taken from www.food.com/recipe/cranberry-cheese-cake-with-cornflake-pie-shell-450463 (may not work)