Low Fat Lemon Cheesecake

• 1 each graham crackers/wafers box, crushed
• 1 each jello package, sugar free, lemon flavored
• 23 cups water boiling
• 1 cup cottage cheese 1% lowfat
• 8 ounces cream cheese light
• 2 cups whipped topping, prepared cool whip, lite, thawed
• 1 cup cherry pie filling reduced calorie

1. Spray 9 inch pie plate with non stick cooking spray.
2. Sprinkle side with half of graham cracker crumbs.
3. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover.
4. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth.
5. Pour into large bowl.
6. Gently stir in Cool Whip until smooth.
7. Pour into pie pan, sprinkle remaining graham cracker crumbs on top.
8. Chill until set about 4 hours.
9. Top with pie filling.

graham crackers, jello, water boiling, cottage cheese, cream cheese, whipped topping, cherry pie filling

Taken from recipeland.com/recipe/v/low-fat-lemon-cheesecake-1879 (may not work)