Pineapple cheese refrigerator pie recipe

Here is a recipe for pineapple cheese, refrigerator pie
This dessert is a highly satisfactory one for all sorts of occasions,
because it is made ready hours in advance of serving. Also, it is ever
so simple to do. Make the unbaked Crumb Crust first:
4 cups corn flakes
2 tablespoons sugar
4 tablespoons melted butter
Crush corn flakes fine. (There should be about 1 cup after crushing.)
Add sugar and melted butter, and mix well. Take out 3 tablespoons of
the mixture for top-ping; press remainder evenly over sides and bottom
of 9' glass pie plate, using fingers. Chill thoroughly while you make
the Pineapple Cheese Filling:
1 envelope plain unflavored gelatin
1/4 cup cold water
3 eggs, separated
1 cup crushed pine-
apple (syrup and all)
1/4 teaspoon salt
1 teaspoon grated lemon peel
3 tablespoons lemon juice
3/4 cup sugar
1 cup cream-style cottage cheese
Add gelatin to cold water; set aside to soften. Beat egg yolks slightly in top of cold double boiler; add pineapple,
lemon peel and juice, and  cup of the sugar; cook over hot water,
stirring, until smoothly thickened. Add gelatin, stir until melted; remove from heat. Press cottage cheese through a wire strainer or food mill, add to hot
mixture; cool until beginning to thicken. Add salt to egg whites, beat stiff, then gradually beat in remaining 1/4 cup sugar, continuing to beat until very stiff; fold into
pineapple-cheese mixture, heap in chilled crumb crust, and sprinkle
reserved crumbs over top. Chill 3 hours or longer. Serve with fluffs of whipped cream if
desired. Serves 6.
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