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Pineapple Refrigerator Cake
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Serves/Makes:6 or more

  • 1 tbsp (15 ml) unflavored gelatin
  • 1/4 cup (60 ml) sugar
  • 3 beaten egg yolks (reserve egg whites)
  • 1 cup (225 ml) crushed pineapple
  • 2 tbsp (30 ml) lemon juice
  • 1 tsp (5 ml) grated lemon rind
  • 1/4 cup (60 ml) sugar
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) dry cottage cheese
  • 1/2 cup (125 ml) sugar
  • 3 stiffly beaten egg whites
  • 1-1/2 cups (350 ml) graham cracker crumbs
  • 1/2 cup (125 ml) melted butter
  • Combine graham cracker crumbs and butter and press into bottom of an 8 x 8 inch pan.
  • Soften gelatin in water.
  • Combine egg yolks, pineapple, lemon juice and rind, 1/4 cup (60 ml) sugar and salt.
  • Cook over hot water (double boiler) until thick stirring constantly.
  • Add softened gelatin and stir until dissolved.
  • Remove from heat and add cottage cheese.
  • Chill until partially set.
  • Gradually beat 1/2 cup (125 ml) sugar into stiffly beaten egg whites.
  • Fold into gelatin mixture.
  • Pour into crust.
  • Chill.
If you like a sweet crust add 1/2 c. sugar to the graham crackers and melted butter.

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