1 c. graham cracker crumbs
2 tbsp. butter, melted
1 tbsp. oil
1 (3 oz.) pkg. pineapple flavored gelatin
1 c. boiling water
1 1/2 lbs. low fat cottage cheese
1/4 c. sugar
1 (8 1/2 oz.) can crushed pineapple in juice, undrained
1 tbsp. water
2 tsp. cornstarch

Combine first 3 ingredients. Press onto the bottom of an 8" spring form pan. Chill. Dissolve gelatin in boiling water and cool to lukewarm. In a blender, thoroughly mix the cheese and sugar. Slowly add the gelatin and blend well. Pour mixture into the chilled crust, and refrigerate until firm. In a saucepan, bring the pineapple and juice, the water and the cornstarch to a boil, stirring constantly. Cool 15 minutes and spread over the top of cheese. Chill 1 hour.