2 tbsp. graham cracker crumbs
1 pkg. lemon gelatin (sugar free)
2/3 c. boiling water
1 c. lowfat cottage cheese
1 (8 oz.) cream cheese (lite)
2 c. lite Cool Whip
1 c. lite cherry pie filling

Spray pie pans lightly with non-stick cooking spray. Sprinkle bottom and sides of pan with graham cracker crumbs.

Dissolve gelatin in boiling water and pour into blender container. Add cottage cheese and cream cheese. Blend at medium speed, about 2 minutes. Pour into large bowl. Gently stir in Cool Whip. Pour into pie pan. Smooth top. Chill until set, about 4 hours. When ready to serve, top with pie filling.