Main Ingredients:

Serves: 4
CarbsPerServing: about 7 Prep Time:30 mins to make, 3 hours chill
Effort: Average

Crust:
1/2 C ground nuts (macadamias or walnuts) 2 packets Splenda
1/4 C bake mix 3 T melted butter Filling:
1/2 Pint (8 fl oz) heavy cream 1 package sugar-free Lemon Jell-o
3/4 C water 1 packet Splenda

Cooking Preparation of the Recipe:

Crust:
Chop nuts in a food processor, or by hand. Try to get as fine a
grind as possible without turning them to butter. Combine nuts, bake
mix, and Splenda in a bowl. Add in melted butter and blend until you
have a crumbly mixture that will hold its shape if pressed together
(you may not need the entire 3 T of butter).
Grease a pie dish (7-8" works best), and pour in crust mixture.
Press firmly into the bottom and sides of the pan, coming up the
side about 2". Bake this in a 300 F Degree preheated oven for about
10-14 minutes, until it just barely begins to darken (careful -
don't overbake). Remove from oven and cool.
Filling:
Heat 3/4 C water in a small saucepan. When boiling, add the package
of Jell-o. Stir to dissolve completely, then take off heat. Chill
until the Jell-o liquid is cold, but not starting to set (about 20
mins in the refrigerator).
Pour 3/4 C of heavy cream into a chilled bowl (the other 1/4 C will
be whipped for a topping, but this is to be done just before
serving). Beat until very stiff peaks form. Add the chilled Jell-o
liquid to the whipped cream. Beat for a few seconds, just enough to
fully mix. Pour the filling into the cooled pie crust and spread to
form an even top. Place in the refrigerator and chill for at least 3
hours.
Just before serving, beat the remaining 1/4 C of heavy cream, adding
Splenda to taste. Cut the pie into pieces and serve with a dollop of
whipped cream.

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