Pineapple Cheesecake

• 1 c. graham cracker crumbs
• 3 Tbsp. butter, melted
• 3 oz. pkg. lemon flavored gelatin
• 1 c. boiling water
• 1 1/2 lb. low-fat cottage cheese
• 2 Tbsp. sugar
• 8 1/2 oz. can crushed pineapple (light syrup)
• 1 Tbsp. water
• 2 tsp. cornstarch

1. Mix cracker crumbs and butter; press into bottom of an 8-inch square pan and chill.
2. Dissolve gelatin in boiling water and cool. Blend cottage cheese and sugar with mixer or fork.
3. Slowly add to gelatin and mix well.
4. Pour the mixture into crust and chill until firm.
5. Stir cornstarch and tablespoon of water in a saucepan until smooth.
6. Blend pineapple and its juice into constarch mixture and bring to a boil, stirring constantly.
7. Cool 15 minutes.
8. Spread cooled pineapple mixture over cheesecake and chill 1 hour or more. Makes 12 servings.

graham cracker crumbs, butter, lemon flavored gelatin, boiling water, lowfat cottage cheese, sugar, pineapple, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929240 (may not work)