Frosty Lemonade Pie

• 1 package (8 ounces) fat-free cream cheese
• 1 tub (.5 ounce) sugar-free lemonade soft drink mix
• 1 cup cold fat-free milk
• 1 package (1 ounce) sugar-free instant vanilla pudding mix
• 1 carton (8 ounces) frozen fat-free whipped topping, thawed
• 10 sugar-free lemon sandwich cookies, crushed
• 1 reduced-fat graham cracker crust (6 ounces)
• Lemon slices and fresh mint leaves, optional

1. Beat cream cheese and drink mix until smooth. In another bowl, whisk milk and pudding mix 1-1/2 minutes (mixture will be very thick). Beat into cream cheese mixture. Beat in a third of the whipped topping. Fold in remaining whipped topping.
2. Reserve 3 tablespoons cookie crumbs; fold remaining crumbs into cream cheese mixture. Spoon into crust, spreading evenly. Sprinkle with reserved crumbs.
3. Freeze, covered, until firm, 4-5 hours. Remove from freezer 15-30 minutes before serving. If desired, top with lemon slices and mint.

cream cheese, sugar, cold fatfree, sugar, sugar, graham cracker crust, lemon slices

Taken from www.tasteofhome.com/recipes/frosty-lemonade-pie/ (may not work)