Ingredients

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).