COTTAGE CHEESE TORTE
2 (3 oz. size) pkgs. lemon Jello 1 1/2 c. boiling water 1 (8 oz.) pkg cream cheese 1/2 c. sugar 1 carton cottage cheese 1 tbsp. lemon extract 1 can crushed pineapple, drained 1 c. whipping cream Graham cracker crust for 13 x 9 inch pan
Dissolve Jello in boiling water. Cool until it just begins to set. Cream together cream cheese, sugar, and lemon extract. Add Jello, pineapple, cottage cheese, and cream. Pour into graham cracker crust; chill. Makes enough for a 13 x 9 inch pan |