Lemon Supreme Pie

This recipe can be prepared with such ease, you’ll be able to join in the Easter egg hunt and still have dinner on the table on time.

1 (9-inch) refrigerated unbaked piecrust

1 (4 serving) package sugar-free vanilla cook-and-serve pudding mix

1 (4 serving) package sugar-free lemon gelatin

1 1/4 cups water

1 (8 ounce) package fat-free cream cheese

1 cup reduced calorie whipped topping

Sugar substitute to equal 1/4 cup sugar

1 teaspoon coconut extract

2 tablespoons flaked coconut

1. Preheat oven to 450 F. Place piecrust in a 9-inch pie plate and flute edges. Prick bottom and sides with a fork. Bake 9 to 11 minutes or until crust is lightly browned. Place pie plate on wire rack and cool completely.

2. Meanwhile, in a medium saucepan, combine dry pudding mix, dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil, stirring often. Place saucepan on wire rack and let set 15 minutes, stirring occasionally.

3. After both piecrust and filling have cooled, in a medium bowl, stir cream cheese with a spoon until soft. Stir in 1/2 cup whipped topping, sugar substitute and coconut extract. Spread cream cheese mixture evenly into piecrust.

4. Fold remaining 1/2 cup whipped topping into pudding mixture. Spread pudding mixture evenly over cream cheese mixture. Sprinkle coconut evenly over top. Refrigerate at least 1 hour. Cut into 8 pieces.

* Each serving equals: 179 calories, 7g fat, 5g protein, 24g carb., 362mg sodium, 1g fiber; Diabetic Exchanges: 1 Starch, 1 Fat, 1/2 Meat.