Guilt-free Lemon Mousse Pie

I made this pie for my bbq this last weekend and while I can't speak for my guests, I absolutely LOVED it.

What you'll need
9 whole grain graham crackers
1.5 tbs of canola oil
2 packages of sugar free vanilla pudding
1/4 cup lemon juice
zest of a lemon
1/2 tub sugar free Cool Whip
9" pie pan

Start by making the pudding per the instructions on the package. Use skim milk to prepare. As the pudding reaches its boiling point and just before you take the pudding off of the stove to cool, add 1/4 cup of lemon juice. Let chill and set overnight.

The next day I used about 9 full size grahams and threw them in food processor until they were finely ground. I then mixed in about 1.5 tbs of canola oil just to moisten the crackers.

Press the cracker mixture into the pie pan.

Fill the crust with the pudding mixture. Freeze for 1 hour. In the meantime, allow your Cool Whip to thaw.

After the hour, spread a thin (1/4") layer of the sugar free Cool Whip to the pie. Freezing the pudding in the crust before hand allows for you to add a nice layer without disturbing the pudding.

Lighty sprinkle a pinch of lemon zest over your pie.

ENJOY a slice (1/8th!!) of this refreshing summer pie and with each bite, continue to doubt the fact that your treat is a mere 100 calories.