Low Carb Cool 'n Easy Pie

Carbs Per Serving: no counts provided
Effort: Easy

Ingredients:
FILLING
1 pkg. (4 serv. size) sugar free jello, any red flavor
2/3 c. boiling water
1/2 c. cold water
ice cubes
1 to 1-1/2 c. whipping cream
2-3 packets artificial sweetener

PIE SHELL
1 c. ground walnuts (or nut of choice)
2 packets artificial sweetener
3 T. butter, melted

How to Prepare:
PREPARE PIE SHELL: Melt butter in small bowl. Add ground nuts and sweetener. Mix well. Press firmly into bottom and up sides of 8″ pie plate. Refrigerate until firm.

PREPARE FILLING: Whip cream and sweetener on high speed of mixer until whipped. (You want 8 oz. of whipped cream.) Set aside. Stir boiling water into jello in large bowl. Stir at least 2 minutes until jello is completely dissolved. Mix cold water and ice to measure 1 cup. Add to jello, stirring until slightly thickened. Remove any remaining ice. Stir in whipped cream with wire whisk until smooth. Refrigerate 15-20 minutes or until mixture is very thick and will mound. Spoon into nut crust. Refrigerate 4 hours or overnight. Garnish with additional whipped cream and chopped nuts if desired. Store leftover pie in refrigerator. Serves 8.

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