LEMON CREAM PIE

Ingredients
 CRUST:

•  5 sheets reduced fat graham crackers (the whole rectangular sheet as  it is packaged)

•  1/3 cup oatmeal

•  1/3 cup almond flour

•  2 tablespoons melted reduced fat margarine

•  2 tablespoons syrup made with Splenda

 FILLING:

•  8 ounces fat free cream cheese

•  6 ounces Blue Bunny or other sugar free fat free lemon yogurt

•  1 small package lemon sugar free Jell-O

•  1 small package lemon sugar free instant pudding (use vanilla if you can't find lemon)

•  1 teaspoon lemon extract (or a little more if using vanilla pudding)

•  1 packet dream whip

•  1/4 cup ice cold water

•  1/4 cup cold skim milk

Directions

CRUST

1. Using a food processor, combine the graham crackers, oatmeal and  almond flour until there are no lumps or whole pieces of oatmeal or  graham cracker.

2. Pour in the melted margarine and syrup and process  again.

3. This will make a sticky dough

4. . Press dough into a pie plate

5.  (bottom and sides) and bake at 350 for about 10-12 minutes.

6. Cool.

FILLING

1.  Combine the cream cheese, yogurt, jello, pudding and extract in the food processor.

2. Using a mixer, combine the dream whip powder with the cold milk and water and beat until it looks like whipped cream.
3. Add the dream whip to the food processor and process until smooth.
4. Pour filling into the crust and chill.