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STIR boiling water into dry gelatin mix in medium bowl until dissolved. Add cold water; stir. Refrigerate 1-1/2 hours or until slightly thickened.
PLACE cookies in bottom of 8-inch sqaure baking pan. Beat Neufchatel in medium bowl with electric mixer on medium speed until creamy. Add whipped topping; mix well. Spread over cookies; cover with thickened gelatin.
REFRIGERATE at least 2 hours or until gelatin layer is firm. Cut into 16 bars to serve. Store leftover bars in refrigerator.