Made this exactly as written. It was great. My 16 year old son loved it also and couldn't tell it was fat free! It was even better on the second day as the flavors melded togather. Will make again.

I love this dessert. I often change the jello flavor and garnish with the corresponding fruit. When I use lime or lemon jello I add a little of the zest and it helps perk up the flavor.

I made this recipe using lemon Jello and full-fat cottage and cream cheeses. The taste of the cottage cheese came thru a bit too much which made the flavor only so-so. However, the flavor improved the next day. The texture was excellent--very light and fluffy--and it cut and came out of the pan very cleanly. I plan to try again using pineapple Jello and only 3/4 C cottage cheese.

Well, I made the HIGH-fat version of this dessert and, boy, does it ever rate 5 stars!! I'm not sure how the low-fat one will turn out, but the ingredients I had on hand were not calorie counters! I actually used berry fusion flavor jello and I think you could use any flavor you wanted for this one. It set up very well and is the creamiest tasting cheesecake dessert I think I've every had. Note: if you're not pinching calories, go ahead and make a regular graham cracker crust, this idea of the cooking spray and sprinkling of the crumbs stinks--most of it stayed on the pie plate. This would also be great without the crust, chilled in individual cups. I'm guessing the "lighter" version is pretty good, too :-)