1 c. reduced fat graham cracker crumbs
3-4 tbsp. melted butter
4 1/2 tsp. Equal sweetener or 15 packets, divided
1 envelope unflavored gelatin
1 3/4 c. fat free milk, divided
8 oz. fat free cream cheese, softened
1/2 c. key lime juice
light whipped topping, as garnish
mint sprigs, as garnish

1. Combine graham cracker crumbs, butter, 1 teaspoon sweetener in 7-inch spring form pan; pat evenly on bottom and 1/2 inch up side of pan.

2. Sprinkle gelatin over 1/2 c. of the milk in small saucepan; let stand 2 to 3 minutes; heat just to simmering, stirring constantly; cool.

3. Beat cream cheese until fluffy in medium bowl; beat in remaining milk and the gelatin mixture. Mix in lime juice and remaining sweetener. Pour into pan; refrigerate until set, 3 to 4 hours.

4. Remove side of pan; place pie on serving plate. Garnish with light whipped topping and mint.