Ingredients
1 whole reduced-fat graham cracker, finely crushed, divided1 package (.3 ounce) sugar-free lemon gelatin2/3 cup boiling water1 package (8 ounces) reduced-fat cream cheese, cubed1 cup 1% cottage cheese2 cups reduced-fat whipped topping1 cup reduced-sugar cherry pie filling
Preparation
Coat a 9-in. springform pan with cooking spray. Sprinkle half of graham cracker crumbs on the bottom and 1 in. up the sides of pan; set aside. Dissolve gelatin in boiling water; cool to room temperature.
In a blender, combine the gelatin mixture, cream cheese and cottage cheese; cover and process until smooth. Transfer mixture to a bowl; fold in whipped topping. Pour into prepared pan.
Sprinkle with remaining graham cracker crumbs. Cover and refrigerate for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen, then remove sides of pan. Garnish with pie filling.
