I thought I'd take a minute to stop here and reiterate that this recipe is full of yummy goodness.

I've made several variations. The first time I made it as directed. But I only have a 9-inch springform pan, so in the latter versions I've doubled the recipe (though when doubling, I use only one geletin so it's a little creamier). I've used a ground almond crust (butter the pan, load in the ground almonds, pour the mixture over it. I've also used ground macadamia nuts which was also excellent. My most recent version I used thinly sliced bananas on the bottom. I only used one banana for the entire pie, so I don't think the carb count is too awful bad. And it was yummy good too.

I eat mine with whipped cream.

Oh, I also don't have the DaVinci syrup on hand, so I use extra Splenda.

I haven't frozen any yet. Has anyone else??

Thanks Carol!!!

Donald