1 1/2 cups fat-free milk
1 pkg (4-serving size) sugar-free cheesecake instant pudding & pie filling mix
2 tsp grated lemon rind
3 cups strawberries
1/2 cup blueberries
1 tbsp Splenda Granulated
Sugar-Free frozen whipped topping, thawed, for garnish, if desired
*You can make your own crust using sugar-free crackers, vanilla wafers, or shortbread cookies if you cannot use a premade one.
Preheat oven to 375 degrees. Bake the crust for 5 minutes then cool completely on a wire rack.
Pour the milk into a medium mixing bowl and whisk in the pudding/pie filling mix for a minute or until the texture is thick. Stir in the lemon rind; pour the filling into the cooled crust. Cover and place in refrigerator for at least 3 hours to set.
Cut the strawberries into halves (quarters if berries are extra large). Place the strawberries and blueberries together in a medium bowl. Add the Splenda and toss to coat. Arrange the berries in a pretty pattern atop the pie/pudding filling. Place back into the refrigerator until ready to serve. Garnish with the whipped topping, if desired.