Categories: Pie- Tarts

Ingredients

• For the crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup Splenda brown sugar blend
• 6 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 mix
• 1 (3 oz.) box sugar-free lemon gelatin
• 1/3 cup Splenda sugar substitute
• 2 eggs, beaten
• 2 1/2 cups water
• 2 cup thawed sugar-free Cool Whip

Directions

1. Combine the graham cracker crumbs, Splenda brown sugar blend and melted butter and mix ell. 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 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 refrigerate until completely set.

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