Preheat oven to 350° F.
Put Lemon Meringue Bars into blender to crush into crumb-like bits.
Spray a 6 inch pie-pan with non-stick cooking spray.
Press bar bits down into pie pan until solid, then spray with a few mists of I Can't Believe It's Not Butter.
Blend together the puddings, cream cheese, lemon juice, Splenda, and vanilla extract until it's creamy, adding water if necessary.
Pour mixture into pie pan.
Bake until mixture is nearly solid, about 20 Chill overnight before serving.