cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
tub (8 oz.) PHILADELPHIA Fat Free Cream Cheese
cups thawed COOL WHIP FREE Whipped Topping
SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cottage cheese and cream cheese; blend well. Pour into large bowl. Whisk in COOL WHIP. Pour into prepared pan; smooth top.
REFRIGERATE 4 hours or until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.
Garnish with fresh mint sprigs and thin orange slices just before serving, if desired.