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1
Put the graham crackers in a food processor until you have small crumbs (should make about 1 1/4 cup of crumbs).
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2
Transfer the crumbs to a medium bowl, and add the Splenda; mix well.
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3
Add the melted butter to the crumb mixture.
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4
Using the back of a fork, mash the crumbs into the melted butter until well blended.
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5
Press the crumb mixture into the bottom, and up the sides of a 9 inch pie pan.
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6
Refrigerate the crust for at least an hour.
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7
Reserve 1/3 cup of the blueberries to use as decoration.
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8
Puree the remaining blueberries in a food processor and set aside.
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9
Put the 8 oz.
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10
lite non-dairy whipped topping (Cool Whip Lite) in a medium bowl and sprinkle the sugar free black cherry Jello powder on top.
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11
Gently whisk the two together until well blended.
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12
Add the blueberry puree, the ground cloves, and the orange zest to the bowl and gently whisk these in as well, until completely combined.
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13
Pour the Cool Whip mixture into the chilled pie crust and smooth down evenly.
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14
Use the reserved 1/3 cup blueberries to decorate the top of the pie as you wish.
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15
Cover loosely and refrigerate for several hours or overnight.
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16
To serve, top with a dollop of Cool Whip Lite, if desired.
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17
Enjoy!
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18
Change to: pie US Metric.
