1 (4-serving) package JELL-O sugar-free lemon gelatin
1/2 cup boiling water
1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained
1 (8-ounce) package Philadelphia fat-free cream cheese
1/4 cup Splenda Granular
1 cup Land O Lakes no-fat sour cream
1 (6-ounce) Keebler graham cracker pie crust
2 tablespoons purchased graham cracker crumbs or 2 (2-1/2") graham cracker squares, made into crumbs

In a blender container, combine dry gelatin and boiling water. Cover and process on BLEND for 10 seconds. Add undrained pineapple, cream cheese, and Splenda. Re-cover and process on BLEND for 15 to 20 seconds or until mixture is smooth. Scrape mixture into a large bowl. Fold in sour cream. Spread mixture evenly into pie crust. Evenly sprinkle graham cracker crumbs over top. Refrigerate for at least 30 minutes. Cut into 8 servings.

HINT: A self-seal sandwich bag works great for crushing graham crackers.

Each serving equals:

HE: 1 Bread, 1/2 Fat, 1/2 Protein, 1/4 Fruit
1/2 Slider, 2 Optional Calories

186 Calories, 6 gm Fat, 6 gm Protein
27 gm Carbohydrate, 305 mg Sodium
124 mg Calcium, 1 gm Fiber

DIABETIC EXCHANGES: 1 Starch, 1 Fat, 1/2 Other Carbohydrate