LAYERED LEMON PIE with CRUMB CRUST FOR DIABETICS

This is a dessert and should be treated as such. One slice a day. Share with family and friends.

1 diabetic crumb pie crust (recipe below)
1/3 cup sugar-free strawberry or raspberry jam
4-oz reduced fat cream cheese, softened
1 tbsp Splenda granulated
1 carton (8-oz) sugar-free or low-fat frozen whipped topping, thawed
1 1/2 cups low-fat milk
2 pkg (4-serving size) sugar-free instant lemon pudding mix
Additional whipped topping for garnish, if desired

Spread the jam in the bottom of the prepared pie crust (heat a few seconds in the microwave if necessary for easier spreading); set aside.

In a bowl, with a wire whisk, mix the cream cheese with the sugar until smooth.  Gently fold in half the whipped topping. Gently spread the mixture over the jam layer.

Pour the milk into a large bowl. Add the pudding mixes and beat with a wire whisk for a minute or so until blended. Gently fold in the remaining half of the whipped topping.  Gently spread over the cream cheese layer.

Refrigerate the pie for 4 hours or until set.

Garnish with additional whipped topping before serving, if desired.

This is the file photo.

CRUMB CRUST FOR DIABETICS

1 1/4 cups sugar-free vanilla wafer crumbs (or graham crackers if your diabetes is well controlled)
3 tbsp Splenda granulated
6 tbsp butter, melted

Combine crumbs and Splrnda in a medium bowl.  Stir in the melted butter until well blended.  Press mixture onto the bottom and sides of a 9-inch pie plate.  Chill 1 hour before filling with your favorite pie filling.