Simple "light" Lemon Pie

Lemon Meringue pie is one of my Mom's favorites, but being a diabetic it's not the best for her. Found this lite version in "Taste of Home" magazine and anxious to try it for her. States the diabetic exchange is 1 starch, 1 fat and 1/2 fruit. I can't vouch for that as I don't know how it's figured, but am going to try this just for her. Prep time does not include chilling time. ETA: Corrected size of pudding and jello.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 8  ounces sugar-free vanilla pudding mix (Cook & Serve type)
• 3  ounces sugar-free lemon gelatin
• 2 1⁄3 cups water
• 1⁄3 cup lemon juice
• 1  reduced fat graham cracker crust
• 1 1⁄2 cups  light whipped topping

Directions

1. In small saucepan, combine pudding mix and gelatine.
2. Add water and lemon juice.
3. Stir until smooth.
4. Cook and stir over medium heat until mixture comes to a boil.
5. Cook and stir 1-2 minutes longer or until thickened.
6. Remove from the heat; cool clightly.
7. Pour into crust.
8. Cover and refrigerate for 3 hours or until set.
9. Spread with whipped topping.