Sure, it would be nice if we could all fly off to Key West on a moment's notice to gobble down that island's renowned lime pie. Since we can't, why not take a culinary journey instead by blending up this tart and creamy pie? Can't you just feel that sunshine on your shoulders? Serves 8
3/4 cup boiling water 1 (4-serving) package JELL-O sugar-free lime gelatin 1 tablespoon lime juice 3/4 cup cold water 1 (4-serving) package JELL-O sugar-free instant vanilla pudding mix 1 1/3 cups Carnation Nonfat Dry Milk Powder 2 tablespoons Splenda Granular 1 (6-ounce) Keebler graham cracker piecrust 1/2 cup Cool Whip Lite Thin lime slices (optional)
In a blender container, combine boiling water, dry gelatin, and lime juice. Cover and process on HIGH for 20 seconds or until mixture is well blended. Add cold water, dry pudding mix, dry milk powder, and Splenda. Re-cover and process on BLEND for 30 seconds or until mixture is smooth. Pour mixture evenly into piecrust. Refrigerate for at least 2 hours. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite and a lime slice.
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