1 2/3 c. graham cracker crumbs
1/2 c. melted butter
1 pkg. lemon gelatin
1 (9 oz.) pkg. frozen whipped topping
Canned pie filling to spread on top
1/2 c. boiling water
2 tbsp. lemon juice
2 c. cottage cheese

Combine cracker crumbs and butter; mix well. Press into bottom of 7 x 11 inch pan. Set aside. Pour boiling water into blender container, add gelatin and process at BEAT until gelatin is dissolved. Add lemon juice and 1 cup cottage cheese. Process at LIQUIFY until smooth. Add remaining cottage cheese and process until smooth. Pour into large mixing bowl and add whipped topping until smooth. Pour into graham cracker crust. Chill until set. Spread cherry pie filling on top. You can also add fresh fruit with the whipped topping.