Lemon Delight (Sugarless, 10-inch Pie or 7×11-inch Dish)

Crust

• 1 cup self-rising flour
• 1 stick (8 oz) butter
• 1/2 cup Pecans

Directions:

1. Preheat oven to 350 F.
2. Place ingredients in food processor; mix until it forms a ball.
3. Oil or grease container.
4. Spread dough in a thin layer on the bottom of the container by hand (and up the sides if using pie pan).
5. Bake for 15 minutes or until it just begins to brown. Set aside to cool.

Layer 2

• 8 oz cream cheese
• 1 cup Splenda
• 1 cup sugar-free Cool Whip

Directions:

1. Mix ingredients together and spread over crust. (Granny’s note: This is more than is needed for pie pan, but adequate for 7×11-inch dish.)

Layer 3

• 1 package (2 quart-size) Crystal Light Lemonade Drink Mix
• 1 cup Splenda
• 6-1/2 tablespoons cornstarch
• 1/3 teaspoon salt
• 2 cups and 1/2 cup water, divided
• 3 eggs
• 2 tablespoons butter
• A few drops yellow food coloring
• 1 to 2 cups sugar-free Cool Whip

Directions:

1. In a heavy saucepan, combine 1/2 cup water, Lemonade mix, cornstarch, sugar, and salt.
2. Add eggs and beat well.
3. Add rest of water.
4. Cook over medium heat 4 or 5 minutes, stirring constantly until thick.
5. Stir in butter and food coloring.
6. Let cool slightly; pour over Layer 2.
7. Cover with Cool Whip.
8. Chill.