No Bake Lemon Cheese Bake - cooking recipe

Ingredients

1 reduced fat honey graham cracker (5 x 2 1/2-inches), crushed
1 (3 oz.) pkg. sugar-free lemon gelatin
2/3 c. boiling water
1 (8 oz.) pkg. reduced fat cream cheese, cubed
1 c. (8 oz.) 1% cottage cheese
2 c. reduced fat whipped topping
1 c. reduced sugar cherry pie filling

Preparation

Coat a 9-inch spring-form pan with nonstick cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1-inch up the sides of pan. Set aside. Dissolve gelatin in boiling water. Cool to room temperature. In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan. Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling. Yield: 8 servings.