Ingredients
- 2 cool whip
- 1 graham crackers
- 1 lowfat
- 1 cherry pie filling
- 160 ml water
- 120 gr cottage cheese
- 230 ml cream cheese
- 1 package jello
Spray 23 cm pie plate with non stick cooking spray. Sprinkle side with half of graham cracker crumbs. Completely dissolve gelatin in the boiling water; pour into blender, add cottage cheese and cream cheese and cover. Blend at medium speed, scraping down sides occasionally about 2 minutes or until completely smooth. Pour into large bowl. Gently stir in Cool Whip until smooth. Pour into pie pan, sprinkle remaining graham cracker crumbs on top. Chill until set about 4 hours. Top with pie filling.
