- 1 HONEY MAID Honey Grahams, crushed
- 2/3 cup boiling water
- 1 pkg. (4 serving size) JELL-O Brand Orange Flavor Sugar Free Low Calorie Gelatin
- 1 cup BREAKSTONE'S or KNUDSEN Lowfat Cottage Cheese
- 1 (8 ounce) container PHILADELPHIA Fat Free Cream Cheese
- 2 cups thawed COOL WHIP FREE Whipped Topping
- 1/2 cup chopped fresh pineapple
- 1 medium kiwi, peeled, sliced
- Sprinkle crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
- Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Add whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula.
- Refrigerate 4 hours or until set. Remove side of pan. Top with fruit just before serving. Store leftover cheesecake in refrigerator.