3 Tablespoons butter
1/2 cup ground almonds (or walnuts, or pecans)
2 Tablespoons Splenda
1 cup boiling water
1 small box (3 oz) lime sugarfree gelatin
1/2 pint heavy cream
8-oz package Philadelphia Cream Cheese
3 Tablespoons lime juice
1 cup Splenda

For Crust: Melt butter in a pie plate. Press in ground nuts mixed with 2 Tablespoons Splenda. Let chill in refrigerator.

Meanwhile, make filling:
Mix water with lime sugarfree gelatin. Set in refrigerator to partially set up.

In a bowl, whip heavy cream. Set aside.

In a large bowl, beat cream cheese, key lime juice, and 1 cup Splenda until smooth. Very lightly mix in partially set lime gelatin. Fold in whipping cream. Pour into pie shell. Chill 2 to 3 hours.

Top with additional whipped cream if desired.

Serves 10 - Carbs per serving: 4.5