Ingredients

2/3 cup boiling water
1 pkg. (4-serving size) JELLO Brand Orange Flavor Sugar Free Low Calorie Gelatin
1 cup Low Fat Cottage Cheese
1 (8 oz.) light Cream Cheese (also called Neufchatel), cubed
Scant 1/4 cup Splenda for added sweetness - optional
1 1/2 cups thawed COOL WHIP Whipped Topping (light or fat-free)
Few pecans

Instructions

Stir boiling water into gelatin in large bowl at least 2 min. until gelatin is completely dissolved.
Cool 5 min.
Pour into blender container. Add cheeses and cover. Blend on medium speed until well blended, occasionally scraping down side of blender container.
P our into large bowl. Add about 1 1/2 cup whipped topping and stir gently until well blended.
Pour into prepared pan, smooth top with spatula and refrigerating it for about 1 hour
S pread the additional Cool Whip over the top and refrigerate 4 hours or until set.
If using a spring form pan, remove side of pan just before serving.

Store leftover cheesecake pie in refrigerator.

Try these variations!
Lemon Pie: Lemon Jello and a little McCormick lemon extract stirred into the Cool Whip on the top.
Key Lime Pie: use the nut crust and lime Jello. To make the top layer of Cool Whip lime flavored, stir in about 1 tsp. at a time of fresh lime juice to taste.
Fresh Strawberry Treat: Omit the nut crust on this one. Strawberry kiwi Jello and mix stir in about 1 quart of cut up strawberries. Pour it into the pie pan and let it set up in the refrigerator for about 1 hour. Top with Strawberry Cool Whip, or light Cool Whip and stir in sugar free strawberry syrup or sugar free strawberry preserves/jam to taste.
Raspberry Chocolate Delight: Sugar free raspberry Jello topped with Chocolate Cool Whip.

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