2 tbsps low-fat graham cracker crumbs
3 ozs lemon gelatin powder
2/3 c boiling water
1 c fat-free cottage cheese
8 ozs fat-free cream cheese — softened
2 c Cool Whip? Free — thawed
4 drops yellow food coloring
21 ozs cherry pie filling — chilled
Prepare a 9″ springform pan with cooking spray. Sprinkle with half the crumbs. In a food processor, combine gelatin powder and boiling water. Mix until gelatin is completely dissolved. Add cottage cheese and cream cheese. Process until smooth. Pour into mixing bowl. Fold in whipped topping and food coloring. Pour into prepared pan. Smooth top. Sprinkle with remaining crumbs around outer edge. Chill four hours, or until set. Then, top center with pie filling.