1 1/4 c. graham cracker crumbs (about 16 crackers)
2 tbsp. sugar
1/4 c. butter, melted
1 can lemon ready-to-spread frosting
1 c. sm. curd cream cottage cheese
1 c. dairy sour cream

Heat oven to 350 degrees. Mix graham cracker crumbs and sugar in bowl. Add butter; mix thoroughly. Reserve 3 tablespoons for topping. Press remaining mixture firmly and evenly on bottom of square 9x9x2 inch pan. Bake 10 minutes. Cool.

In small mixer bowl, combine frosting, cottage cheese and sour cream. Beat on high speed until blended, about 1 minute. Pour into crumb-lined pan; sprinkle with reserved crumbs. Freeze overnight. If desired, garnish with strawberries, peaches, small bunches of seedless green grapes or other fruit. 9 to 12 servings.

CHOCOLATE CHEESECAKE:

Follow recipe above except, substitute chocolate ready-to-spread frosting for the lemon frosting and omit the garnish.