Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• For the crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup Splenda brown sugar blend
• 8 Tbsp. butter, melted
• For the filling:
• 1/2 cup freshly squeezed lemon juice
• 1 envelope unflavored gelatin
• 1 (4 oz.) box sugar-free lemon pudding and pie filling
• 1 (3 oz.) box sugar-free lemon gelatin
• 1/3 cup Splenda sugar substitute
• 2 eggs, beaten
• 2 1/2 cups water
• 2 cups thawed, sugar-free Cool Whip

Directions

1. Combine the graham cracker crumbs, Splenda brown sugar blend and melted butter and mix well. Press mixture into the bottom of 9-inch pie plate. Bake at 375 degrees for 8 minutes. Allow to cool completely before filling.

2. In a bowl, combine the lemon juice and unflavored gelatin; set aside to bloom.

3. In a saucepan, whisk together the pudding and pie filling mix, lemon gelatin and sugar substitute. Gradually add beaten eggs and then the water. Mix until completely smooth and then, stirring constantly, bring to a rolling boil over medium heat. Remove from heat and cool slightly. Add the lemon juice and gelatin mixture.

4. Stir until completely combined and refrigerate about 1 1/2 hours or until thickened and beginning to gel. With a whisk, fold in the Cool Whip. Pour into the graham cracker crust and return to refrigerator until completely set.

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