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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Summers are hot here in Taft, Tennessee, so when the weather is warm, I try to use my oven as little as possible, says Patsy Mullins. Family and friends love this tasty no-bake pie, and no one can believe it's not loaded with fat. Ingredients:
1 envelope unflavored gelatin |
1/3 cup cold water |
1/4 cup lemon juice |
3 ounces reduced-fat cream cheese, cubed |
1 cup nonfat dry milk powder |
sugar substitute equivalent to 2 tablespoons sugar |
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed |
5 tablespoons chopped pecans, toasted, divided |
1 reduced-fat graham cracker crust (9 inches) |
2 tablespoons fat-free caramel ice cream topping |
Directions:
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly.
2. In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended.
3. Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set. Yield: 8 servings.
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