For The Crust Part 1 1/2 Cups Ground Almonds (I Use The Food Processor To Grind Them) 1/4 Cup Sugarleaf 1/4 Cup Smart Balance Light Butter
For The Topping Part 1 Package (4 Servings) Sugar Free Strawberry Jello 1 Cup Fat Free Cool Whip (Thawed) 1 1/2 Cups Water 1/2 Cup Ice
Combine the ingredients for the crust and smooth them down into a pie plate. Bake at 400 F for 15-20 minutes. Let it cool before adding the topping. Boil 1 cup of water and add it to a bowl then mix in the jello until it dissolves. Then add 1/2 cold water and the 1/2 cup ice and stir until it's thickened. Remove any unmelted ice. Whisk in the cool whip until it's blended and then refrigerate for 15-20 minutes until it's thick enough to mound. Spoon it into the crust and refrigerate at least 4 hours or until it's firm.