Ingredients

• 1 (3 ounce) box sugar-free lime gelatin (I only use 1/2)
• 1 (8 ounce) box neufchatel cheese (softened)
• 1 lime, juice and zest of
• 1 cup unblanched sliced almonds
• 4 tablespoons butter, melted
• 2 g Splenda sugar substitute (or 2 individual packets)
• 2 tablespoons sugar-free Cool Whip
• 1 lime (to garnish)

Instructions

1. Start with the crust.

2. Preheat oven to 350°F.

3. In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).

4. Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.

5. Pulse until it is well mixed and a workable paste.

6. Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.

7. Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.

8. Once done, take out of oven and put in the freezer.

9. For the filling:.

10. In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.

11. Add in 1 juice of lime as well as some zest from the peel.

12. Add in the softened Neufchatel cheese.

13. Pulse until well-mixed, should be a thick liquid mixture.

14. Add the filling on to your crust and smooth until even.

15. I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.

16. Garnish with sliced lime and sugar-free cool whip and serve!

17. (You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).