1 reduced fat (or sugar-free) graham cracker pie crust
3 (8 oz.) blocks fat free cream cheese
1 packet sugar-free Crystal Light lemonade mix
1 small container sugar-free Cool Whip
1/4 cup Splenda granular sweetener (or Stevia)

Bring cream cheese to room temperature. Mix cream cheese, lemonade mix, and Splenda with a whisk or electric mixer until well blended. Fold in Cool Whip lightly until well mixed. Spread into prepared crust and refrigerate for one hour.

Note: If you like key lime pie, I think you will love this.

You may also substitute any flavor Crystal Light to make a variety of cheesecakes.

Submitted by: Tammy Barnett