2 graham cracker crusts
1/2 c. boiling water
1 pkg. lemon Jello
2 tbsp. lemon juice
2 c. cottage cheese
1 (9 oz.) container Cool Whip

Pour Jello and boiling water in blender. Beat until dissolved. Add juice and 1 cup cottage cheese, liquefy. Add remaining cottage cheese, blend until smooth. Pour in large bowl and fold in Cool Whip. Pour over crust. Sets in minutes. Add fruit if desired.