1 c. graham cracker crumbs
2 tbsp. corn oil butter, melted
1 tbsp. corn oil
1 (3 oz.) pkg. lemon sugar free gelatin
1 c. boiling water
3 (8 oz.) cartons low fat cottage cheese
3 tbsp. sugar
1 (8 1/2 oz.) can crushed pineapple in its own juice, undrained
1 tbsp. water
2 tsp. cornstarch

Combine first three ingredients and press into bottom of an 8 inch glass dish and chill. Dissolve gelatin in hot water, cool to lukewarm. Place cottage cheese and sugar in blender or food processor, blend well and slowly add gelatin, blending until smooth. Pour mixture over chilled crust, refrigerate until firm.

In a saucepan combine undrained pineapple, water and cornstarch. Mix well and bring to a boil, stirring constantly until thickened. Cool 15 minutes; spread over top of cheese cake. Chill several hours or overnight before serving. Yields 12 (2 inch) squares.