1 (8 oz.) pkg. cream cheese
1 (8 oz.) smooth cottage cheese or 8 oz. cream cheese
5 tsp. honey
1 (8 oz.) plain yogurt
1 env. unflavored gelatin
1 tsp. vanilla
9 inch graham cracker crust

Soak the gelatin in 1/4 cup cold water (to soften to do this, place cup over a small pan of boiling water until the mixture dissolves). Stir honey into gelatin. Cut up cream cheese and blend with cottage cheese and yogurt in blender. Add gelatin and honey mixture and vanilla. When smooth, pour into graham cracker crust. Refrigerate overnight. Can be garnished with fresh berries or toasted almonds.