Pineapple Refrigerator Cake
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Egg yolks||3 , beaten|
|Canned crushed pineapple with juice||1 Cup (16 tbs)|
|Lemon juice||2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Dry cottage cheese||1 Cup (16 tbs) (Not Creamed)|
|Cookie crumbs||1 Cup (16 tbs) (Natural)|
|Melted butter||3 Tablespoon|
|Egg whites||3 , stiffly beaten|
Soften gelatin in cold water.In the top of a double boiler, combine egg yolks, pineapple, lemon juice and peel, honey, and salt.
Cook over hot water until thick, stirring constantly.
Add softened gelatin and stir until dissolved.
Remove from heat and add cottage cheese.
Chill until partially set.
Mix cookie crumbs, honey, and butter and press into a greased 6 x 10-inch pan, saving a few crumbs for top.
Fold egg whites into partially set dessert, then pour into crumb-lined casserole.
Sprinkle remaining crumbs on top.