I've been playing around with this recipe for awhile. In my sugar eating days I used to make something similar and I've had a hankering for it lately. This is pretty darn close to my original recipe.

1/2 cup almond flour
1/2 stick Butter
3 Tbsp Splenda

Melt butter. Mix with almond flour and Splenda. Press mixture into a PAM sprayed 8x8 glass pan and place in the freezer to set for 30 minutes.

8 ounces Cream Cheese
1 pkg SF Lemon Jello
3Tbsp Lemon Juice
1/2 cup Splenda
1 Cup Hot Water

In a blender: mix hot water with diet jello; add cream cheese, lemon juice and Splenda; process to mix well.

Whip 1 cup heavy cream until it forms stiff peaks. Fold the whipped cream into the lemon filling mixture.

Pour in crust and refrigerate until set.

Serve topped with SF whipped cream and a garnish of Lemon Zest.