1 (3 oz.) pkg. lemon jello
1/2 c. boiling water
1 (8 oz.) pkg. low-fat cream cheese, softened
2 c. Cool Whip
1 (9-inch) graham cracker crust

In small bowl, dissolve jello in boiling water; set aside. In medium bowl, with electric mixer, beat cream cheese until smooth; gradually beat in dissolved gelatin. Fold whipped topping into cheese mixture; spoon into crust. I put either strawberries or blueberries, sometimes both on top. I have also doubled recipe and put in 9 x 13 dish. You can also top with cherry pie filling instead of berries. Chill 4 hours or until firm.