1 pkg sugar free lemon gelatin 1 8 ounce pkg fat free cream cheese 1 tsp vanilla 1 cup boiling water 1/2 cup no calorie Splenda 1 8 ounce carton fat free Cool Whip CRUST 8 full sheets low fat graham crackers 2 tbsp light soft Blue Bonnet margarine 1 tbsp calorie free Splenda
Dissolve gelatin in boiling water, chill until thick. Cream together cream cheese, Splenda and vanilla. Add gelatin and blend. Fold in fat free Cool Whip. Make crust by melting margarine and adding crushed graham crackers and Splenda. Pack 2/3 of crust in pie pan. Add the filling and top with remaining crumbs. Chill several hours. Cut pie in 8 pieces.