2 graham cracker crusts
1 sm. box lemon Jello
1/2 c. boiling water
2 c. lg. curd cottage cheese
8 oz. Cool Whip
1 can cherry pie filling

Dissolve Jello in boiling water. Put Jello in blender with 1 cup cottage cheese. Blend on high speed to count of 10. Add second cup of cottage cheese and blend to count of 10. Turn into bowl and fold in Cool Whip. Pour into pie crust, top with cherry pie filling and refrigerate until ready to serve.