Chocolate Two-Cheese Pie

Ingredients

• 1 cup cool whip free whipped topping thawed
• 1.5 cups polly-o free natural nonfat ricotta cheese 
• 1  env. knox gelatine unflavored
• 4 oz philadelphia neufchatel cheese softened ()
• 6 oz oreo pie crust 
• 0.5 cup sugar 
• 0.3 cup cocoa powder unsweetened
• 0.3 cup water 

Equipment

• food processor
• blender
• microwave
• measuring cup

Directions

1. Sprinkle gelatine over water in 1-cup microwavable measuring cup; let stand 1 minute. Microwave on HIGH 40 seconds or until gelatine is dissolved; stir.
2. Let stand 3 minutes.
3. Place ricotta cheese, Neufchatel, sugar and cocoa powder in food processor or blender container; cover. Process until smooth. Gradually add gelatine mixture through feed cap, processing until well blended.
4. Pour into crust.
5. Refrigerate several hours or until firm. Top with whipped topping just before serving. Store leftover pie in refrigerator.