Caramel-Pecan Cheese Pie

Directions

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool slightly.
• In a blender, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar substitute; cover and process for 1 minute or until blended.
• Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set.