16 graham crackers (2 1/2 inch squares), make into crumbs
8 tsp. butter, melted
1/2 c. boiling water
1 env. (4 1/2 c. servings) sugar-free lemon flavored gelatin
2 tbsp. lemon juice
2 2/3 c. cottage cheese
2 c. nondairy whipped topping, thawed
2 c. fresh strawberries, sliced
80 tart cherries (unsweetened canned or frozen)
2 tsp. cornstarch
1/2 c. juice from cherries
6 pkgs. artificial sweetener

Mix crushed graham crackers with the butter. Press into bottom of a 10 inch pie pan. Mix water, gelatin, lemon juice and cottage cheese in blender until smooth. In a large bowl, fold sliced strawberries and whipped topping into the cheese mixture. Pour over prepared crust.

Heat cherry juice and cornstarch in a medium pan until thickened. Add the cherries. Remove from heat and cool. Add sweetener. (This will be tart, if you like a sweeter taste, add more sweetener.) Pour over the cheese layer and chill thoroughly. (For a sweeter cherry taste, you may use sweet cherries instead of tart.)