1 (6 oz) can evaporated milk
2 envelopes Knox's gelatin
1/4 cup cold water
1 cup water
1 envelope vanilla pudding
42 Sucaryl tablets
2.5 cups cottage cheese
1 t. grated lemon rind
4 T. lemon juice
2 egg whites
1 t. vanilla
1/2 t. almond extract
graham cracker crumbs mixed with
1 t. melted butter
1/2 t. cinnamon
1 t. sugar
dash of nutmeg

1 (6 oz) can evaporated milk 2 envelopes Knox's gelatin 1/4 cup cold water 1 cup water 1 envelope vanilla pudding 42 Sucaryl tablets 2 5 cups cottage cheese 1 t. grated lemon rind 4 T. lemon juice 2 egg whites 1 t. vanilla 1/2 t. almond extract 1 t. melted butter 1/2 t. cinnamon 1 t. sugar

Put evaporated milk in freezer to chill.
Put gelatin in 1/4 cup water.
Empty pudding into small pot. Add 1 T. water from cup. Mix well. Add rest & sucaryl. Cook over medium heat until comes to a boil. Remove & add gelatin. Stir until well blended, cool.

Put cottage cheese in blender with rind, 2 T. juice & cooled custard. Blend until smooth.

Beat egg whites until stiff.

Beat chilled milk with rest of juice until stiff. Add vanilla & almond extracts.

Fold everything into cottage cheese mixture & turn into 8" springform pan. Sprinkle top with graham cracker mixture. Chill until firm (at least 4 hours).