CRUST:

1 Grape-Nuts pie shell

FILLING:

12 oz. nonfat cream cheese
12 packets Equal
1 packet sugar-free whipped cream
1/2 c. skim milk
1 c. skim ricotta cheese
1 env. unflavored gelatin
1 c. skim milk

Bake crust 8-10 minutes at 350 degrees and cool.

Blend together cream cheese and ricotta cheese. Add Equal. In small saucepan, sprinkle gelatin and 1 cup milk. Let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes.

Prepare whipped topping according to label directions substituting 1/2 cup milk instead of water. Add gelatin to cheese mixture; blend until smooth. Fold whipped topping into cheese mixture. Spoon into cooled pie crust.