1 2/3 c. graham cracker crumbs
1/2 c. butter, melted
1 (3 oz.) pkg. lemon gelatin
2 tbsp. lemon juice
2 c. cottage cheese
1 (10 oz.) pkg. Cool Whip

Combine graham cracker crumbs and butter in bowl, mixing well. Press into 7"x11" serving dish. Pour 1/2 cup boiling water into blender container. Add gelatin; process until dissolved. Add lemon juice and cottage cheese, 1 cup at a time. Process on high until smooth. Pour into large mixing bowl. Add Cool Whip. Beat with electric mixer at medium speed until smooth. Pour over graham cracker crust. Chill in refrigerator until set. Yield: 10 to 12 servings.