Ophelia Autrey
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 packages sugar subsititute
• 1 small box sugar-free strawberry-kiwi gelatin
• 3 cup fresh or frozen strawberry and kiwi
• 3 Tbsp cornstarch
• 1 cup hot water
• Graham cracker crust
• 4 oz fat-free cream cheese
• Cool Whip®

Prepare graham cracker crust. Add softened cream cheese to crust while still heating. Spread over crust after melting. Mix gelatin, cornstarch, and hot water. Bring to a boil over medium heat for 1 minutes. Add sugar substitute and cool. Add sliced fruit and pour into pie shell. Top with Cool Whip prior to serving.

Yields: 8 servings. Exchanges: 1 serving equals 1/2 fruit and 1/2 bread.

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