Lemon Cheesecake - cooking recipe

Ingredients

pie crust, baked
1 (4 serving size) pkg. Jell-O lemon sugar free gelatin
2/3 c. boiling water
1 c. Light 'n Lively lo-fat cottage cheese
1 (8 oz.) light cream cheese
2 c. lite Cool Whip
1 c. lite cherry pie filling

Preparation

Dissolve gelatin in boiling water.
Pour into blender.
Add cream cheese and cottage cheese.
Blend until smooth.
Pour into large bowl; fold in Cool Whip.
Spread in pie crust.
Refrigerate 4 hours.
Gently spread on pie filling.
Contains 160 calories and 8 g fat.