3 small pkgs (9 oz. total) sugar-free, cook & serve vanilla pudding
1 small pkg (3 oz.) sugar-free lemon gelatin
2 1/3 cups water & 1/3 cup lemon juice
8-inch reduced fat graham crust
1 1/2 cups reduced fat whipped topping
Combine the dry pudding & gelatin powders with the water & lemon juice.Cook & stir over medium heat until mixture comes to a boil. Cook until thickened.Remove from heat & cool slightly.Pour into crust & refrigerate 2-3 hours to set.Spread with whipped topping & serve in small pieces.....this is a rich pie.