Light Lemon Cheesecake

• 1 whole box graham crackers, crushed
• 1 (4 serving size) pkg. lemon sugar-free jello
• 2/3 c. boiling water
• 1 c. light low-fat cottage cheese
• 1 (8 oz.) pkg. light cream cheese
• 2 c. thawed lite Cool Whip
• 1 c. reduced-calorie cherry pie filling

1. Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with nonstick cooking spray.
2. Sprinkle bottom and sides with graham cracker crumbs.
3. Completely dissolve gelatin in boiling water; pour into blender container.
4. Add cottage cheese and cream cheese products; cover.
5. Blend at medium speed, scraping down sides occasionally, approximately 2 minutes or until mixture is smooth.
6. Pour into a large bowl.
7. Stir in whipped topping. Pour into prepared pan or dish.
8. Chill until set, approximately 4 hours.
9. When set, ready to serve.
10. Top cheesecake with pie filling.

graham crackers, lemon sugar, boiling water, cottage cheese, light cream cheese, thawed lite, cherry pie filling

Taken from www.cookbooks.com/Recipe-Details.aspx?id=693230 (may not work)