Pineapple Cheesecake

1. 1

   Mix cracker crumbs and butter; press into bottom of an 8-inch square pan and chill.

2. 2

   Dissolve gelatin in boiling water and cool. Blend cottage cheese and sugar with mixer or fork.

3. 3

   Slowly add to gelatin and mix well.

4. 4

   Pour the mixture into crust and chill until firm.

5. 5

   Stir cornstarch and tablespoon of water in a saucepan until smooth.

6. 6

   Blend pineapple and its juice into constarch mixture and bring to a boil, stirring constantly.

7. 7

   Cool 15 minutes.

8. 8

   Spread cooled pineapple mixture over cheesecake and chill 1 hour or more. Makes 12 servings.

No additional tips available.