Linda's StoryThis recipe was shared with me by a fellow nurse friend. I've shared it many times with others. This is such a light cool summer treat !!
1 large graham cracker pie shell
1 large box any flavor sugar free instant jello
2/3 cup boiling water
1 cup cottage cheese
1 (8oz) pkg of fat free cream cheese
1 small container of cool whip
1Dissolve jello in boiling water and allow to sit for about 5 minutes. Then pour jello into blender and add the sour cream and cottage cheese. Blend on medium. (Instead of the blender, I use a hand held stick type blender and mix in a large bowl. This way you don't have to scrap the inside of blender) After the blending is done, fold in the cool whip. Then pour mixture into pie shell. Place in frig about 2-3 hr or until firm and set.