I've got to make one for Sunday and I've read a gozillion recipes this
morning and I'm more confused than before I started looking. I'm
seeing stuff like gelatin, non-dairy whipped topping, cottage and
ricotta cheese and other stuff I don't want to use. I'd like to use a
6 1/2 inch springform but can use a 10" if needed. I could also use a
10" tart pan for something more like bar thickness. I'm open to any
presentation as the only object is to let the 95 year old lady have
something she's been asking for.

I'm open to any tried and true ideas. I'm not a big baker and I know
nothing about diabetic cooking.

TIA

Lou