Make graham cracker crust in usual way, omitting sugar. Cool in refrigerator while making filling.

1 (24 oz.) carton of fat free cottage cheese
1 box sugar free lemon Jello (4 serving size)

Put cottage cheese in blender or food processor and blend until smooth. Sprinkle lemon Jello over smooth cottage cheese and mix until well blended. Pour into graham cracker crust (9 inch). Refrigerate for 4 hours before serving.