Instructions: Preheat oven to 350 F. Let piecrust warm to room temp. Gently pat into a 12-inch pizza pan. Prick crust with fork evenly over bottom. Bake 30 mins. or until lightly browned.

Place pizza pan on a wire rack and allow to cool 10 mins.

In a medium saucepan, combine dry pudding mix, dry gelatin, water and cherries. Cook over medium heat, stirring constantly, until mixture thickens and starts to boil. Remove from heat. Place saucepan on a wire rack and allow to cool.

In a medium bowl, stir cream cheese with a spoon until soft. Add sugar substitute, pecans, and vanilla extract. Mix well to combine. Spread cream cheese mixture over cooled crust. Evenly spread cooled cherry mixture over cream cheese mixture. Garnish top with Cool Whip Lite.

Refrigerate at least 1 hour. Cut into 8 servings.

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