• hcgup

Lemon Berry Pie

Prepare a nut crust: 
6 oz. pecans (chopped) 
2 oz. walnuts (chopped) 
2-4T melted butter 
2T Stevia 
 
Combine ingredients and press into a pie pan. Bake at 350 for 10 minutes or until brown. Cool completely. 
Layer one:
1 box of sugar-free/fat-free lemon pudding (instant) 
1 cup of cold skim milk 
1 8 oz. package of fat free cream cheese
3 T of lemon juice 
Mix ingredients and chill in fridge until set. Spoon mixture into prepared crust. 
 
Layer two: 
1 package of Sugar-Free Instant Strawberry Jello 
1 cup of sliced strawberries 
1/2 container of sugar-free cool whip (thawed) 
 
Prepare Jello using 1 c. boiling water and ¾ c cold water, add strawberry slices and chill in fridge until slightly set. Fold in cool whip. Spoon mixture on top of lemon mixture. Top with remaining cool whip and fresh or frozen wild blueberries as desired. This dessert is even better the next day. Makes 8-10 servings!
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