(by Becky Lynn Mohr - friend)
Crust: 12 whole graham crackers (crushed); 1/2 cup white sugar; 1/2 cup butter
Filling: 1 - 3oz. box lemon Jell-O; 1 1/2 cups boiling water; 6oz. Philadelphia cream cheese (softened); 3/4 cup white sugar; 3/4 cup cottage cheese; 1 envelope Dream Whip (prepared according envelope directions); 1/2 cup chopped Nestle's semi-sweet chocolate chips; 1/2 cup chopped Nestle's butterscotch chips
Crust: in a bowl add crushed graham cracker crumbs, 1/2 cup white sugar and butter--mix with a pastry blender to make crumbs. Spread the crumbs on the bottom of a glass 9 x 13 baking dish. Use the back of a spoon to smooth it out the crust--set aside. In a blender or a chopper, chop the chocolate chips and the butterscotch chips. In a bowl add lemon Jell-O and boiling water--stir with a whisk until mixed. Cool to room temperature, then refrigerate until partially set. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add cottage cheese--beat. Remove from mixer--add prepared Dream Whip, the chopped chocolate chips and chopped butterscotch chips--stir to mix. When Jell-O mixture is partially set, add the Jell-O mixture to the cream cheese mixture--stir well. Spread the whole mixture over the graham cracker crust. Refrigerate overnight.