1/2 c. boiling water
24 oz. cottage cheese
Sm. box (sugar free) lemon Jello
1 tbsp. lemon juice
1 (8 oz.) Cool Whip
Graham cracker pie crust

Pour boiling water over Jello. Mix with mixer, blend until smooth. Add 1 cup cottage cheese and lemon juice. Add rest of cottage cheese. Blend until smooth. Pour over Cool Whip, fold in well. Pour mixture into an 8 or 9 inch graham cracker pie crust. Chill.