Ingredients - serves 8
1 1/2 cups graham cracker crumbs or a prepared deep dish graham cracker pie shell
1/4 cup melted butter
1 small package orange jello powder
2/3 cup boiling water
1 cup cottage cheese
1 package (8 oz) cream cheese, softened to room temp
2 cups thawed cool whip
Directions
1 1/2 cups graham cracker crumbs or a prepared deep dish graham cracker pie shell
1/4 cup melted butter
1 small package orange jello powder
2/3 cup boiling water
1 cup cottage cheese
1 package (8 oz) cream cheese, softened to room temp
2 cups thawed cool whip
Directions
If making graham crust mix crumbs and melted butter and press in bottom of a lightly sprayed 8 or 9" springform cheesecake pan. Set aside.
Add the boiling water to the jello powder in a small bowl and stir to dissolve. Then let cool for 10 minutes.
In a blender or bowl, beat/blend the cottage and cream cheeses on medium speed until smooth. Add in the jello liquid (stir first before adding) and beat or blend on low until well incorporated.
Pour in a bowl if you used a blender. Gently fold in the cool whip.
Then pour on top of the graham crust and smooth over evenly.
Refrigerate a minimum of 4 hours or overnight.
Garnish as desired.
Add the boiling water to the jello powder in a small bowl and stir to dissolve. Then let cool for 10 minutes.
In a blender or bowl, beat/blend the cottage and cream cheeses on medium speed until smooth. Add in the jello liquid (stir first before adding) and beat or blend on low until well incorporated.
Pour in a bowl if you used a blender. Gently fold in the cool whip.
Then pour on top of the graham crust and smooth over evenly.
Refrigerate a minimum of 4 hours or overnight.
Garnish as desired.
