1 graham cracker, crust
2/3 cup boiling water
1 pkg. (.3 oz.) jell-o orange flavor sugar free gelatin
1 cup 2% milkfat low fat cottage cheese
1 tub (8 oz.) philadelphia fat free cream cheese
2 cups thawed cool whip free whipped topping
1. Sprinkle graham cracker crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
2. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in cool whip. Pour into prepared pan; smooth top.
3. Refrigerate 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.