1 pkg. lemon Jello (can use sugar free)
1 (8 oz.) pkg. low-fat cottage cheese
1 (8 oz.) pkg. light cream cheese
1 (8 oz.) pkg. light Cool Whip (defrosted)
1 lg. graham cracker pie crust

Put Jello in blender. Add 2/3 cup hot water. As blender is beating like mad, add cream cheese and cottage cheese. Pour into bowl, fold in Cool Whip. Pour into pie crust. Add strawberries, other fruit or Comstock canned fruit as topping. Refrigerate.