Instructions: Sprinkle the gelatin granules in the blender contianer. Add 1/4 cup skim milk. Wait 1 minute for gelatin to soften, then add boiling water.

Blend on high speed, scraping down container often, until all gelatin is dissolved.

Fill a 2-cup measure with remaining 1 cup skim milk, then ice cubes.

Add to blender; cover and blend on high speed until ice cubes are melted.

Add cottage cheese; cover and blend smooth.

Add pudding mix; cover and blend smooth. (Mixture will be thick.)

Pour a little of the mixture in the bottom of a round 8- or 9-inch pie or cake pan with a nonstick finish. Arrange about 8 cookies in a single layer on top of the pudding, edges touching, with 1 cookie in the middle. Add another layer of pudding and a second layer of cookies.

Cover with remaining pudding mixture. Chill several hours in the refrigerator, until set. Cut into 9 wedges to serve.

SOME VARIATIONS: Any combination of cookie and pudding flavors can be used. Be sure to use thin, crisp, wafer-type cookies that arent rich or too sweet (not too much sugar or fat means fewer calories; read the label and choose a cookie in which the main ingredient is flour, not sugar). Try vanilla wafers with chocolate pudding; lemon wafers with vanilla pudding; or double lemon: lemon wafers, lemon pudding.

BROKEN COOKIE PIE: If youve got a boxful of broken cookies-the victim of a careless supermaket bagger-you can arrange the pieces between layers of the filling.

X-RATED COOKIE PIE: For a more sophisticated grownup dessert, spike the filling with 2 tablespoons brandy or rum, or any fruit-flavored liqueur, or 2 teaspoons flavoring.

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