1 2/3 c. graham cracker crumbs
1/2 c. melted butter
1/2 c. boiling water
1 pkg. (4 serving size) lemon Jello
2 tbsp. lemon juice
2 c. cottage cheese
1 (10 oz.) container whipped topping, thawed

Combine cracker crumbs and butter; mix well. Press into bottom of 7x11 inch (18x28 inch) pan; set aside.

Pour boiling water into blender container; add Jello. Cover and process at high until Jello has dissolved. Add lemon juice and 1 cup cottage cheese. Process at liquify until smooth. Add remaining cottage cheese. Process at liquify until smooth. Pour into large mixer bowl. Add thawed whipped topping and mix with electric mixer until smooth. Pour over graham cracker crust and chill until set.