1 1/2 cups heavy cream
1 cup frozen whipped topping, firm
4 eggs, beaten
1/2 pound cottage cheese
1/3 cup heavy whipping cream
1/3 cup white sugar
1 tablespoon vanilla extract
1/2 cup evaporated milk
1 (12 fluid ounce) can evaporated milk
1 (6 ounce) container frozen whipped topping, thawed
4 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
Puree 1/4 cup of heavy cream in a medium bowl, combining the cream with the sugar and vanilla, until smooth. Stir in the thawed frozen whipped topping, and pour into a 11x7 inch baking dish.
Bake in the preheated oven 15 to 20 minutes, or until heated through and set in a 9x13 inch baking dish.
To make Frosting For Sauce: Mix 9 fluid ounces milk and 1/2 teaspoon vanilla extract in a medium saucepan.
To make Sauce: Combine cake mix, eggs, cottage cheese, cream, 1/2 cup cream, and sugar. Heat the mixture in the microwave or in a large saucepan until it boils rapidly. Reduce the heat to medium-low and cook the mixture for 2 minutes, stirring constantly. Remove from heat. Stir in the cinnamon, gelatin and milk; gradually stir in the vanilla until there is no lumps left. Pour over the cake.