Use Almond flour in place of graham cracker crumbs in your favorite graham cracker crust. Use amounts suggested in your recipe and ignore the "1" in front of the flour and butter. The program would not let me remove them.

Mix Almond flour, softened butter and 3 tbsp. of Splenda (more or less) in a 9 in. pie dish and mash out to cover bottom and part way up sides.

Place approx. 1/4 of whipped topping in lg. mixing bowl.

Add Splenda and mix.

Add Kool-Aid and stir. the mixture will quickly become thick.

Gently fold in remaining whipped topping. Mixture will fluff up and thicken as you fold the topping in.

Spoon into pie crust and refrigerate for 1 hour.

Cut and eat.

Kids love helping with this easy recipe.