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1
Start with the crust.
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2
Preheat oven to 350u00b0F.
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3
In a food processor add the cup of raw almonds, pulse until it is the size of sand granules (not too fine!).
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4
Add in the 2 packets of Splenda and the 4 tablespoons of melted butter.
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5
Pulse until it is well mixed and a workable paste.
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6
Spray a small, square baking dish (I actually prefer a metal pan as it has the tendency to crisp the nuts better) with cooking spray and with a spatula, add in the mixture and pat until evenly spread.
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7
Put in oven for 10-12 minutes; broil on top for another 1-2 minutes. Be careful that it doesn't burn; it should be a toasted brown.
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8
Once done, take out of oven and put in the freezer.
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9
For the filling:
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10
In a food processor, add 1/2 package of lime Jell-O; follow the directions on the box and then pulse in the food processor until well mixed.
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11
Add in 1 juice of lime as well as some zest from the peel.
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12
Add in the softened Neufchatel cheese.
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13
Pulse until well-mixed, should be a thick liquid mixture.
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14
Add the filling on to your crust and smooth until even.
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15
I prefer to put it back into the freezer for about 1 hour and then either enjoy as a frozen treat or take it out for a few minutes to soften, but you can also just put it in the fridge for a few hours to set.
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16
Garnish with sliced lime and sugar-free cool whip and serve!
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17
(You can also substitute the lime Jell-O for lemon Jell-O for a cheesecake variation or chocolate Jell-O pudding for a chocolate mousse pie--minus the lime, of course).
