Ingredients	Net Carbohydrate Count
Crust
2 cups Kellogg’s reduced-carbohydrate Special K flakes, crumbed in a blender	24 grams
A Scant ½ stick butter	0 grams
1/3 cup Splenda	8 grams
White of 1 large egg	.5 gram
Filling
16 oz cream cheese	2 grams
1/2 cup Splenda	12 grams
1 large package (6 oz.) sugar-free Strawberry-Kiwi or your favorite flavor Jello	0 gram
1 cup boiling water	0 gram
1 cup cold water	0 gram
2 cups ready-whipped heavy cream (Land ‘0 Lakes or other carb-free, artificially sweetened brand)	0 grams
Total net carbohydrate count	47 grams

Directions

Crust

Crumb the Reduced Carbohydrate Special K in a blender. In a 13” X 9” glass baking dish, soften butter (you may want to use a microwave to do so). Pour crumbed Special K into the melted butter. Add ¼ cup Splenda and the white of one large egg.  Mix together to blend ingredients, then press into bottom of baking dish to form crust on bottom.  Bake in a 350 degree oven for 10 minutes.

Filling

Place Jello and 1 cup hot water into a blender.  Blend to dissolve Jello.  Add 1 cup cold water, 16 oz.. cream cheese, ½ cup Splenda, and 1 cup pre-whipped heavy cream. Blend at medium speed until creamy.  Lightly fold remaining cup of pre-whipped heavy cream into filling.

Pour filling into baked pie shell. Refrigerate a minimum of 4 hours.  Cut into 12 squares before serving.  Each serving contains 4 grams of carbohydrates.