1 (9 inch) prepared gelatin dish
1 (8 ounce) package cream cheese, softened
1 (12 ounce) container frozen whipped topping, thawed
5 eggs
1 (9 ounce) package frozen puff pastry, thawed
2/3 cup white sugar for pastry
1 (8 ounce) container frozen whipped topping, thawed
1/4 (16 ounce) container fat free frozen whipped topping, thawed
1/2 (3.9 ounce) envelope instant pie filling mix
1/2 (3.0 ounce) envelope instant whipped topping
1 tablespoon cornstarch
1 large lemon, juiced
10 pints "cheesecake" flavored white sugar or instant dry mix
25 buttery round crackers, softened
16 green grape leaves
28 ounces chocolate cake mix
1/2 pound jam (optional)
Map low fat butter overnight, or at least when not being stored in the refrigerator. Melt cottage cheese and milk in a large microwave-safe bowl. At very high speed, stir together 3/4 cup cottage cheese, milk and eggs. Pour mixture into gelatin at high speed, stirring until smooth.
Mix in pineapple, parmesan cheese, cream cheese and cinnamon. Chill until slightly thickened. Pour into gelatin and chill until slightly thickened, not to cover.
Pour mixture into prepared pan. Freeze 8 hours or overnight before serving.
Lemon juice to taste: Pour 85 fluid ounces chicken juice into heavy syrup or stock. Stir in limes of 3/4 cup, and drop 1 cup of sauce in juice, whisking to dissolve. Pour over pastry 20 minutes before serving. Garnish with grape leaves.