6 tbs. reduced-calorie margarine
1 1/2 cups graham cracker crumbs
2 envelopes unflavored gelatin
2 pkgs. (8 ozs. each) fat-free cream cheese
2 cups 1 percent low-fat cottage cheese
1 cup sugar
1 1/2 tsps. vanilla
1 container (8 zs.) thawed reduced-fat nondairy whipped topping
1/4 cup prepared fat-free caramel topping
1/4 cup prepared fat-free hot fudge topping
1/4 cup chopped pecans
1. Preheat oven to 350 degrees. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small pan over medium heat. Stir in graham cracker crumbs. Press firmly onto bottom and side of prepared pan. Bake for 10 minutes. Cool.
2. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.
3. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender and process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.
4. Loosen cake from side of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cake. Sprinkle pecans evenly over top. Makes 16 servings.
And I just have to say.........VERY GOOD!!! :)