This is a very easy icebox pie. It is great for diabetics or dieters and tastes wonderful. Kay Hillje
Mix in a large bowl:
8 oz. fat free cream cheese
8 oz. fat free cool whip
1 T. lemon juice
8-10 packets of nutrasweet (or to taste)
Pour into a graham cracker or cookie crust (store bought or homemade). Easy pie crust: Crumble Estee® lemon cookies (or any flavor cookie or graham crackers) and mix in 1/2 cup melted light margarine and 1-2 T. fructose or Splendaâ. Press into a pie plate and bake for 15 min. at 375° or until golden brown. Cool.
Pour in cream cheese mixture. Freeze pie until firm then place in refrigerator until ready to serve. Let stand at room temp for a few minutes and it will be easier to cut.