Crust:
2 c. graham cracker crumbs
1/2 c. butter

Filling:
1 (8 oz.) low fat cream cheese, softened
1 c. part skim Ricotta cheese
15 pkg. Equal
1/2 c. skim milk
1 fresh lime rind, grated
1/4 c. lime juice
1 env. unflavored gelatin
2 pkg. low calorie whipped topping mix
1 c. skim milk

Crust: Blend crust ingredients thoroughly. Press over bottom and halfway up sides of 9 inch spring form pan sprayed with non-stick vegetable spray. Bake in 350 degree oven 8-10 minutes. Cool.

Filling: Blend together cream cheese and Ricotta cheese. Add Equal, 1/2 cup milk, and grated lime rind. Blend until smooth. In small saucepan, sprinkle gelatin over lime juice. Let soften 1 minute. Heat, stirring constantly, until gelatin dissolves, about 3 minutes. Add gelatin mixture to cheese mixture and blend until smooth. Prepare whipped topping substituting milk for water. Fold into cheese mixture. Pour into crust, spread evenly. Chill 4-6 hours.