CRUST:

1 c. graham cracker crumbs
2 tbsp. melted butter
1 tbsp. canola oil

Mix crust ingredients and press in 8-inch spring form pan.

FILLING:

1/4 c. sugar
24 oz. (1 1/2 lb.) cottage cheese
1 sm. pkg. lemon-lime Jello
1 c. boiling water

Dissolve Jello in water and let cool. Process cheese and sugar; slowly add gelatin mixture until very smooth. Pour over the crust. Refrigerate; keeps well in refrigerator. Serves 8.