Ingredients
1 1/2 cups graham wafer crumbs
1/4 light margarine (melted)
1/4 cup Splenda
1/2 cup water
1 package jello (raspberry, strawberry, or blueberry)
1 cup Splenda
2 1/2 cups berries (raspberries, strawberries or blueberries)
1 large tub light whipped topping
Preparation
Mix crumbs, marjarine, and 1/4 cup of Splenda together and press into 8" x 8" (20 cm x 20 cm) or 9" x 9" (23 cm x 23 cm) pan and set in refrigerator. Put water, Splenda & berries in saucepan and cook over medium heat util it comes to a boil - cool. When cool and beginning to set stir in 1/2 tub of whipped topping and pour onto graham crumb crust. Spread remainder of whipped topping over and set in refrigerator to set (about 2 hours).
