EDITOR’S NOTE: My recent discovery of our families’ collection of 1970s era church cookbooks has been nothing short of a conversation piece around Al Dente HQ. The kind-hearted and well-intentioned women behind these recipes set cooking back years, all the while trying to kill their families with butter, shortening and lard. Not wanting to hog the glory and splendor for myself, it is my pleasure to share these classic culinary gems with you. These are the original recipes with very little editing. If you have one of these around your house or find one at your parent’s home, please contact me. I would love to get my hands on it.
RECIPE: Fruit-Cottage Cheese Pie
AUTHOR: Anne Falvo
COOKBOOK: Our Lady of Pompeii’s Society of St. Therese Cookbook
APPROXIMATE YEAR: 1973
WHY DID I CHOOSE THIS? Some people got Cool Whip. Some others got fresh whipped cream. Sadly, there were some like me in the middle who got Dream Whip.
Dream Whip is the best of both worlds. It’s oil-based, just like Cool Whip, but you add it to regular milk. It tastes like…whipped heavy cream without any sugar, vanilla or, well, flavor. Essentially, it was like mixing in corn starch (which is actually an ingredient). It thickened, but didn’t flavor.
It’s like the dairy version of cottage cheese.
Fruit-Cottage Cheese Pie
- 1 tbsp. water
- 1 1/2 tsp. unflavored gelatin
- 1 cup cottage cheese
- 2 cups prepared Dream Whip
- 1/2 cup 10X sugar, sifted
- 1 tbsp. lemon juice
- 1 can fruit pie filling
- 1 baked pie crust
Dissolve gelatin with 1 tbsp. water over hot water. Blend in cottage cheese, Dream Whip, sugar, and lemon juice. Pour 1/3 can of pie filling in baked pie crust, spoon in cheese mixture and top with remaining fruit.
Chill about two hours.