Almost Sugar-Free/Fat-Free Lemon Ice Box Pie

• graham cracker crumbs↗1 1⁄4 cups
• Splenda brown sugar blend↗1⁄4 cup
• butter↗6 tablespoons

  melted

• fresh lemon juice↗1⁄2 cup
• unflavored gelatin↗1 ounce
• sugar-free lemon pudding mix (not instant)↗1 ounce
• sugar-free lemon gelatin↗1 ounce
• Splenda sugar substitute↗1⁄3 cup
• eggs↗2

  beaten

• water↗2 1⁄2 cups
• thawed sugar-free Cool Whip2 cups

Step-by-step instructions

1. 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. 2

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

3. 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.

4. 4

   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.

5. 5

   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.

6. 6

   Pour into the graham cracker crust and return to refrigerator until completely set.