CRUST:

1 tbsp. butter, melted
1 box Estee Brand chocolate cookies

Follow directions on side of box. In a bowl, work together crumbs and butter until evenly moistened. Press the crumb mixture evenly into 9 inch pie pan. Freeze for 1 hour.

FILLING:

1 env. unflavored gelatin
1 1/2 c. skim milk
3/4 c. part skim ricotta cheese
1 tbsp. vanilla extract
6 pkts. Equal
1/4 c. cocoa
1 pkt. low calorie whipped topping mix
6 pkts. Equal

In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand 1 minute. Heat, stirring constantly until gelatin dissolves. In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture in blender, add 6 packets Equal and cocoa. Blend thoroughly. Pour into crust, chill for 30 minutes or until partially set. At the same time, chill remaining mixture for 30 minutes. Prepare whipped topping according to package directions gradually adding 6 packets Equal. Whisk into reserved, chilled mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one 8 or 9 inch pie (filling and crust) or 8 servings.

1/8 of pie = 113 calories, 12g CHO, 5 g Pro, 5 g Fat, 1/2 milk, 1/2 bread, 1 fat.