16 graham crackers (each 2 1/2 sq.) made into crumbs
2 tbsp. & 2 tsp. butter, softened
Artificial sweetener to equal 6 tsp. sugar divided
1 env. unflavored gelatin
1 c. cold water
2 tsp. instant coffee powder
3 ripe med. bananas, sliced divided
1 2/3 c. part skim ricotta cheese
1 c. cottage cheese
2 env. reduced calorie hot cocoa mix

Preheat oven to 350 degrees. In a medium bowl combine cracker crumbs, butter and half sweetener. Press into bottom and sides of a 9 inch pie plate that is nonstick. Bake 10 minutes. Cool on rack.

In small saucepan sprinkle gelatin over water; stir over low heat until gelatin is dissolved about 3 minutes. Stir in coffee powder and remain sweetener. In the work bowl of a food processor fitted with the steel blade or in blender container process 2 bananas and remaining ingredients with coffee mixture until smooth. Chill, stirring occasionally until mixture mounds when dropped from spoon. Spoon into prepared shell. Chill several hours or until firm. Garnish with remaining banana slices.