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Preheat over to 350 degrees.
Mixed Maple and Brown Sugar Oatmeal, baking powder, and Splenda thoroughly.
Add water slowly to create a dough-like consistancy, approximately 2½ ounces.
Spray standard cake pan with non-stick cooking spray.
Press dough into pan around the sides and the bottom forming a pie crust effect with a hollow center.
Bake for approximately 13 minutes, or until crust is firm, not moist or burnt.
While baking, thoroughly mix Vanilla Pudding, lime juice, and 4½ ounces of water.
Spoon the pudding mixture into the pie crust.
Refrigerate for 30 minutes or until pudding is set, creating a thick, cool filling.
Cut into four sections, top each with 1 tablespoon of low-fat whipped cream and serve.
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