This promo recipe from Dole was clipped from a magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
PINEAPPLE-CHEESE ICEBOX PIE
Crumb Crust: Crush 4 cups corn flakes fine (makes 1 cup); add 2 tbsps. sugar, 4 tbsps. melted butter or margarine; mix well; press into 9″ pie pan, reserving 3 tbsps. crumbs for topping. Chill thoroughly in refrigerator, or bake 8 minutes at 375°.
Filling: Add 1 tbsp. plain gelatin to 1/4 cup cold water; set aside. In cold double boiler beat 3 egg yolks slightly, add 1 cup Dole Crushed Pineapple (syrup and all), 1 tsp. grated lemon peel, 2 tbsps. lemon juice, 1/4 cup sugar; cook over hot water, stirring, until thick; add gelatin, stir until melted, remove from heat. Put 1 cup soft cottage cheese through wire strainer, add to hot mixture; cool until beginning to thicken. Beat 3 egg whites with 1/4 tsp. salt; when stiff, gradually beat in 1/2 cup sugar, and fold into pineapple-cheese mixture. Heap in chilled crust, sprinkle with reserved crumbs, and chill 3 hours or longer.
Serves 6.