How to make it

  • Spray 9 inch pie plate with cooking spray.
  • Sprinkle with graham cracker crumbs on the bottom.
  • Stir boiling water into jello; stir at least 2 minutes. Cool 5 minutes.
  • Pour into blender and add cottage and cream cheeses.
  • Blend until smooth.
  • Pour into a large bowl and fold in Cool Whip until smooth and well blended.
  • Pour into pie plate.
  • Refrigerate at least 4 hours.
  • Store in fridge.

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