Lemon Cheese Cake - cooking recipe

Ingredients

graham cracker crumbs
1 (4 serving size) lemon jello
2/3 c. boiling water
1 c. cottage cheese
1 (8 oz.) cream cheese
2 c. thawed Cool Whip
1 c. cherry pie filling

Preparation

Lightly grease a 9-inch pie plate.
Sprinkle sides with half of the graham cracker crumbs.
Completely dissolve jello in boiling water in small bowl.
Pour into blender container; add cheeses.
Blend at medium speed, scraping down sides occasionally, about 2 minutes, or until mixture is completely smooth.
Pour into large bowl.
Gently stir in whipped topping.
Pour into prepared pie pan.
Smooth top.
Sprinkle remaining crumbs around outside edge, leaving center plain.
Chill until set, about 4 hours.