Strawberry Cool Whip Pie

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.

Serving Size: Makes 8 Servings

Number of Servings: 8

Recipe submitted by SparkPeople user JONI043089.