Ingredients

The following ingredients have 12 Servings
  • 1 refrigerated rolled pie crust (from a 15-ounce package)
  • 4 cup cut rhubarb
  • 2/3 cup water
  • 2 (4-serving) packages sugar-free raspberry gelatin
  • 1 1/2 cup frozen unsweetened raspberries
  • 1/4 cup granulated Splenda
  • 1 cup fat-free frozen whipped topping, thawed

Instruction

  • Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate. Flute edges and prick bottom and sides with a fork. Bake 9 to 11 minutes or until lightly browned. Cool completely.
  • Meanwhile, in a medium saucepan, combine rhubarb and water. Cover and cook over medium heat until rhubarb is tender, about 10 minutes. Remove from heat. Add dry gelatin; mix well to dissolve gelatin. Stir in frozen raspberries.. Cool completely.
  • Fold in Splenda and whipped topping. Mix gently to combine. Pour into cooled pie crust.
  • Refrigerate 2 hours or until ready to serve.