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      1 pkg. Sugar Free Jello (Lime, Raspberry, Peach, Lemon – whatever you heart desires)
      1 (8 oz.) pkg. low-fat cottage cheese
      1 (8 oz.) pkg. light Cool Whip (defrosted)
      1 lg. graham cracker pie crust

      Put Jello in blender. Add 2/3 cup hot water. As blender is beating like mad, add cottage cheese.
      Blend until smooth – Now bring in a large bowl, Pour Jello mix into bowl,
      and fold in Cool Whip. Pour into pie crust. Refrigerate until set up – 2 hours or more.
      You can add other fresh chunks of fruits during the folding.
      Add additional Cool Whip and or fruit as topping.

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