Strawberry Pie
Crust:
1 cup triscuit crackers
1/4 c SBD friendly margerine
4 tbsp splenda
Preheat oven to 350 degrees. Grind crackers in food processor. In a bowl, mix cracker crumbs, splenda, and melted butter. Press mixture into pie pan. Bake at 350 for 10 minutes. Let crust cool before filling.

Filling:
fresh strawberries
sugar free strawberry glaze

Mix sliced strawberries and glaze and pour into cooled pie crust. Chill until set and serve with a scoop of cool whip.

recipe submitted by sunnybunny