Strawberry Cheesecake

1 (12 oz) container low-fat (1 percent) cottage cheese

2 ( .3 oz ) boxes sugar free strawberry gelatin, plus 1 box jell-o

2 ready made light graham cracker crusts

1 pint fresh strawberries, plus extra for garnish

1 ( 8 oz) container frozen light whipped topping, thawed

Put cottage cheese in a blender. Make 2 boxes of the gelatin, using 1 cup of hot water and 1 cup of cold water. At once, before it jells, add to cottage cheese. Blend until smooth. Pour evenly into crusts and refrigerate until set. Cut up fruit and place on top of pie. Make remaining package of jell-o as per instructions on box. Pour it on top of fruit and put in refrigerator until set. Put whipped cream on top and garnish with more fruit.