1 (8 ounce) can crushed pineapple, drained and juices reserved
1 (16 ounce) can apricot halves, drained and juices reserved
Dash of salt
2 cups cottage cheese, pur?d
2 tablespoons unflavored gelatine
2 tablespoons lemon juice
1 cup liquid (juice from canned fruit with water added to equal 1 cup)
1 cup sour cream
1 cup whipping cream
1/2 cup granulated sugar
1/2 cup graham cracker crumbs
3 tablespoons melted butter
3 tablespoons finely chopped nuts

Place the pineapple and apricot halves in the work bowl of a food processor or blender. Process until pur?d, about 45 seconds. Transfer to a large mixing bowl. Add salt and pureed cottage cheese and mix well.

Place the gelatine and lemon juice in a medium bowl and stir well. Place the cup of mixed fruit juices in a small saucepan over high heat and bring to a boil. Pour over gelatine mixture and stir until gelatin is dissolved. Cool slightly, about 10 minutes. Gradually add gelatine mixture to the cheese mixture and blend thoroughly. Fold in sour cream.

In a large bowl of an electric mixer, beat whipping cream at medium-high speed just until mixture begins to thicken, about 15 seconds. Gradually add sugar and beat until soft peaks form. Fold whipped cream into cheese mixture. Pour into a 9-inch springform pan and chill several hours until set.

Unmold cake on serving plate.

In a small bowl, combine the graham cracker crumbs, melted butter and chopped nuts, mix well. Sprinkle over the top of the cake and serve.