1 (8 oz.) pkg. cream cheese
2 regular pie crusts
1/2 c. boiling water
1 (3 oz.) pkg. lemon sugar-free gelatin
2 2/3 c. 2% milk
1 (2.1 oz.) pkg. vanilla sugar-free pudding

Soften cream cheese at room temperature. Bake pie crusts according to package directions. Set aside to cool. Bring water to boil and add to gelatin. It is important to stir well until thoroughly dissolved. Add milk to pudding mix and blend according to package directions. Add dissolved gelatin and cream cheese to pudding mix and beat with mixer until blended. Pour into pie crust and refrigerate. Yields 2 pies.