6      ounces        graham crackers
   3      tablespoons   sugar
     1/2  cup           melted butter
                        ---filling---
   2 1/2  tablespoons   gelatin
     1/4  cup           water
   1 1/2  cups          crushed pineapple
                        milk
     1/4  cup           milk
   2 1/2  tablespoons   custard powder
   1      pound         cottage cheese
   2                    egg whites
     1/4  cup           sugar
   1      cup           cream
                        sweetened whipped cream -- to garnish
                        crystallized ginger -- chopped
1.  Make the crust by crushing the graham crackers and mixing with the
sugar and the melted butter.  Press 3/4 of the mixture on the bottom and
sides of a 9 inch springform pan.  Set aside the remaining crust
mixture.
 2.  Mix the gelatin and the water and allow to soak for 5 minutes.
 3.  Drain the pineapple and add enough milk to the pineapple liquid to
make 2 cups.  Put into a saucepan and heat.
 4.  Add the gelatin and mix until the gelatin is dissolved.
 5.  Mix the custard powder with the 1/4 cup of milk and add to the
saucepan. Stir constantly until thick.
 6.  Stir in the cheese and pineapple.  Cool.
 7.  Beat the egg whites until almost stiff.  Beat in the sugar.
 8.  Whip 1 cup of cream and fold into cheese mixture with beaten egg
whites.
 9.  Pour into the crust and sprinkle the remaining crust mixture on
top. Refrigerate until firm.
 10.  Serve garnished with sweetened whipped cream and ginger.  Serves
8.
busted by sooz