1 package sugar-free lime Jello
2 tbsp. lime juice (optional)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages cream cheese, softened
1/2 cup heavy cream
1 package sweetener or 1-2 tsp. Splenda to taste
1 tsp. coconut extract or DaVinci coconut syrup
1 cup pecans, ground (or almonds)
1 tbsp. butter
Melt butter in a small bowl. Add ground nuts, sweetener and half the coconut extract.

Pour all into the bottom of a pie pan except for 2tbsp. I use a clear glass pan. Spread all over bottom of pan and put in fridge to chill.

In a small bowl whip the heavy cream until peaks form. Set aside.

Bring water to boil. Mix the jello with 1/3 cup boiling water until all the gelatin has dissolved. Then add cold water and stir.

You can do the rest of this with a mixer, but what I do is get out the food processor and use the plastic S blade and pulse till everything is nice and smooth.

Mixer version............

Get a big bowl and slowly add in the cream cheese and continue to beat with a mixer at slow speed.

After all cream cheese is added put in the remaining coconut extract and beat at high speed until smooth.

Then using low speed blend in the whipped cream.

Using a spatula scrape into the pie pan and spread around. Sprinkle remaining nuts on top.

Chill for at least 2 hours so jello can set.

Entire recipe originally had 44g carbohydrates and 10g fiber and should serve 8 or more. I think the carb count has lowered as I tried different things so count it yourself to be sure.

What I do since I live alone and it takes a while to eat the whole pie is that once the pie has chilled I slice it and put individual pieces into baggies and freeze. That way I can take out a slice at a time and the pie lasts for ages.