Cherry Cheese Pie (sugar free)
Comment on this recipe
1-1/2 cups Ritz cracker crumbs
1 tablespoon Splenda, granular
3 tablespoons melted margarine
2 tablespoons corn starch
1/2 cup Splenda
1 (20 ounce) can tart cherries (drained, juice reserved)
1/2 teaspoon almond extract
8 ounces cream cheese, softened
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
For the crust, place crumbs and Splenda in 8- or 9-inch pie plate; stir in margerine with fork until well blended; press on bottom and up sides of pan. Bake at 350 degrees F. for 8 to 10 minutes; set aside to cool.
For the topping, stir together corn starch and Spenda in medium sauce pan, drain cherries and add juice slowly to Splenda mixture with wisk, cook over medium heat until thick; add alomond extract, then stir in cherries and set aside to cool.
For the filling, beat cream cheese until smooth, whisk in milk, lemon juice, vanilla and Splenda until well blended; whisk in pudding mix (mixture may be thick).
Spread in cool pie shell; chill 1/2 hour. Top with cherries and chill 1 hour before serving.