Instructions: Crust:
Preheat the oven to 375F. Spray a 9" pie plate with cooking spray. Set aside.

In a small saucepan, heat the butter blend and jam until just melted.

In a medium bowl, stir together the cracker crumbs, cereal, and sugar. Drizzle in the the butter-jam mixture. Stir until well mixed.

Transfer the crumb mixture to the prepared pie plate. Press the crumb mixture firmly in the bottom and up the sides of the pie plate. Bake for 5 to 7 minutes, or until the edges are lightly browned. Cool on a rack before filling.

Filling:
In a large bowl, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until mixed. Stir in the ricotta cheese until well combined. Then fold in the whipped topping

Spread the mixture evenly in the crust. Carefully spread the pie filling on top. Chill the pie for at least 4 hours before serving.

NOTE: Even frozen, reduced-calorie whipped topping contains a significant amount of fat, so use it judiciously.

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