Ingredients

1 whole graham cracker, crushed, or 2 Tbsp. graham cracker crumbs, divided
1 package (4-serving size) Jell-O Brand Lemon Flavor Sugar Free Gelatin
2/3 C. boiling water
1 C. 1 percent low fat cottage cheese
1 package (8 oz.) pasteurized process cream cheese product
2 C. thawed Cool Whip Lite Whipped Topping
1 C. reduced calorie cherry pie filling

Cooking Instructions

Spray an 8- or 9-inch spring form pan or 9-inch pie plate lightly with nonstick cooking spray. Sprinkle side with half of the graham cracker crumbs; if desired, omit graham cracker crumb garnish. Sprinkle bottom of pan with remaining graham cracker crumbs. Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. 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 pan; smooth top. Sprinkle the remaining crumbs around the outside edge. Chill until set, about 4 hours. When ready to serve, remove side of pan. Top cheesecake with pie filling.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)