Ingredients:

1½ cups crushed corn flakes or 1½ cups graham cracker crumbs
1/3 cup sugar
1 teaspoon cinnamon
½ cup melted butter or margarine
2 envelopes unflavored or 1 unflavored and 1 lemon flavored gelatin
¼ cup cold water
2 eggs, separated
½ cup milk
1 cup sugar
1 teaspoon salt
1 tablespoon grated lemon rind
2 cups cottage cheese
1/3 cup lemon juice
2 teaspoons vanilla
1 cup heavy whipping cream

 Directions:

Mix flakes or crumbs, sugar, cinnamon and butter and press in bottom of pan (9") reserving ½ cup for top. Chill 30 minutes.
Soften gelatin in cold water. Combine yolks of eggs, milk, sugar and salt. Cook over low heat until mixture coats a spoon. Stir in gelatin and lemon rind. Cool. When cool beat well. Mix cheese, lemon juice and vanilla and add to gelatin. Fold beaten egg whites into cheese mixture, fold in whipped cream, pour into crust and top with crumbs. Chill 3 to 4 hours. If part lemon jello is used, dissolve it in egg, milk, sugar mixture while hot. Pinapple may also be substituted for lemon rind and juice.