EASY CHEESECAKE BERRY PIE

As I always remind you, this is a dessert and should be treated as such. One slice for you and share the rest with others. 

1 ready-made graham cracker pie crust*

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.
Yield: 8 servings

                                                  Splenda recipe and photo