Low-Fat Tropical Dream Cheesecake

• 1 graham cracker, crushed (about 3 Tbsp. crumbs)
• 2/3 cup boiling water
• 1 pkg. (4-serving size) JELL-O Orange Flavor Sugar Free Gelatin
• 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 pkg. (8 oz.) PHILADELPHIA Fat Free Cream Cheese, cubed
• 2 cups thawed COOL WHIP FREE Whipped Topping
• 1/2 cup chopped fresh pineapple
• 1 medium kiwi, peeled, sliced

1. Sprinkle graham crumbs evenly onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
2. Stir boiling water into dry gelatin in large bowl at least 2 min.
3. until gelatin is completely dissolved.
4. Cool 5 min.
5. Pour into blender container.
6. Add cheeses; cover.
7. Blend well, stopping occasionally to scrape down side of blender container; pour into large bowl.
8. Gently stir in whipped topping.
9. Pour into prepared pan; smooth top with spatula.
10. Refrigerate 4 hours or until set.
11. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
12. Top cheesecake with fruit just before serving.
13. Store leftover cheesecake in refrigerator.

graham cracker, boiling water, gelatin, s, philadelphia fat free, thawed cool, fresh pineapple, kiwi

Taken from www.kraftrecipes.com/recipes/low-fat-tropical-dream-cheesecake-74149.aspx (may not work)