Caramel-Pecan Cheese Pie

• 1 envelope unflavored gelatin
• 1/3 cup cold water
• 1/4 cup lemon juice
• 3 ounces reduced-fat cream cheese, cubed
• 1 cup nonfat dry milk powder
• Sugar substitute equivalent to 2 tablespoons sugar
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 5 tablespoons chopped pecans, toasted, divided
• 1 reduced-fat graham cracker crust (9 inches)
• 2 tablespoons fat-free caramel ice cream topping

1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly.
2. In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended.
3. Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.

unflavored gelatin, cold water, lemon juice, cream cheese, nonfat dry milk powder, sugar substitute, frozen reducedfat whipped topping, pecans, graham cracker crust, caramel ice cream topping

Taken from www.tasteofhome.com/recipes/caramel-pecan-cheese-pie/ (may not work)