Chocolate Two-Cheese Pie

• 1 env. KNOX Unflavored Gelatine
• 1/4 cup water
• 1-1/2 cups POLLY-O FREE Natural Nonfat Ricotta Cheese
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 1/2 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 OREO Pie Crust (6 oz.)
• 1 cup thawed COOL WHIP FREE Whipped Topping

1. Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute.
2. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir.
3. Let stand 3 minutes.
4. Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover.
5. Process until smooth.
6. Gradually add gelatine mixture through feed cap, processing until well blended.
7. Pour into crust.
8. Refrigerate several hours or until firm.
9. Top with whipped topping just before serving.
10. Store leftover pie in refrigerator.

unflavored gelatine, water, pollyo, cheese, sugar, cocoa, oreo pie crust, thawed cool

Taken from www.kraftrecipes.com/recipes/chocolate-two-cheese-pie-56317.aspx (may not work)