Sugar-Free Cheesecake

• 8 ounces sugar-free Cool Whip, softened
• 8 ounces cream cheese, softened
• 1 teaspoon lemon juice
• 3 teaspoons Splenda granular
• 15 sugar-free pecan shortbread cookies (store bought)
• 3 tablespoons butter, melted

1. Whip together the Cool Whip and cream cheese until creamy.
2. Add lemon juice and Splenda sugar.
3. Meanwhile crush the cookies.
4. Then add the butter.
5. Press in the pie pan.
6. Put it in the oven at 350 degrees for 15 minutes.
7. Add the filling to the pan.

sugar, cream cheese, lemon juice, splenda, sugar, butter

Taken from www.food.com/recipe/sugar-free-cheesecake-517102 (may not work)