Creamy Lime or Lemon Pie

Bake pie crust according to package directions; set aside to cool completely. Meanwhile, in a medium-sized bowl, dissolve Knox Gelatine in the hot water; set aside to cool to room temperature. In another bowl, beat the cream cheese until smooth; beat in the cooled gelatin mixture, mixing well, then slowly beat in the well-chilled evaporated milk. Next, add the chilled lime or lemon juice and peel, mixing well. Chill mixture in refrigerator for about 30 minutes. Beat the instant pudding mix into the chilled cream cheese mixture. Taste and add desired amount of Splenda sweetener, if needed. Pour mixture into prepared pie crust. Refrigerate for 1 to 2 hours or until set. Decorate pie with lime/lemon slices or mint and serve with a dollop of whipped topping, if desired.