1 2/3 c Graham cracker crumbs
1/2 c Butter, melted
1/2 c Boiling water
1 pk Lemon jello
2 tb Lemon juice
2 c Cottage cheese
1 ea Container frozen whipped
1 ea Topping (about 9 oz.)
Combine cracker crumbs and butter; mix well. Press
into bottom of 7"x11" pan. Set aside. Assemble
blender. Pour boiling water into blender container,
add jello and process at "beat" until jello is
dissolved. Add lemon juice and 1 cup cottage cheese.
Process at "liquefy" until smooth.
Add remaining cottage cheese and process until
smooth. Pour into large mixer bowl. Add frozen whipped
topping and mix until smooth. Chill until set. (This
is ready for serving in minutes.) Spread Pie Filling
over top when set. For variety try different fruit
filling or even fresh fruit for topping. Fresh fruit
can also be mixed into cheese cake before pouring into
pan.
