1/2 c. boiling water
2 tbsp. lemon juice
1 (10 oz.) pkg. frozen whipped topping, broken into pieces
1 (3 oz.) pkg. lemon gelatin
2 c. cottage cheese

Blueberry Filling:
2 c. blueberries (fresh or frozen)
1 c. sugar
1/4 c. water
3 tbsp. water
1/4 c. cornstarch

Pour boiling water into blender container, add gelatin and process at BEAT until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese. Cover and process at LIQUIFY until smooth. Add remaining cottage cheese and process until smooth. Pour into large mixer bowl. Add frozen topping and mix at #3 until smooth. Pour over crust. Use crust of your choice: graham cracker, pecan or regular.

Flavor of gelatin may be varied. For an added treat, spread pie filling over cheese cake after it has set. Refrigerate 1 hour.

Filling: Combine blueberries, sugar and water in sauce pan and cook over low heat about 15 minutes until berries are soft and mixture is boiling. Mix water and cornstarch and add to boiling mixture. Stir constantly until thick. Cool.