Ingredients:

-3/4 cup cold milk
-1 cup Cottage Cheese
-1/3 cup seedless raspberry fruit spread
-1 pakage (4-serving size) JELL-O Chocolate Flavor Pudding & Pie Filling
-2 cups thawed COOL WHIP Whipped Topping
-1 square BAKER’S Semi-Sweet Baking Chocolate, grated
-1/2 cup fresh raspberries

1. Pour milk into blender container
2. Add cottage cheese and fruit spread and blend until smooth
3. Add pudding mix and blend well
4. Pour into large bowl
5. Gently stir in whipped topping
6. Spoon into pie plate and smooth top
7. Freeze 6 hours or overnight until firm
8. Let stand at room temperature 15 minutes or until cheesecake can be cut easily
9. Top with grated chocolate and raspberries just before serving