Key Line Pie
- 1 graham cracker pie crust - reduced fat
- 1 container fat free whipped topping
- 3 Ounce(s) pkg of sugar free jello any flavor
- 12 Ounce(s) fat free yogurt - flavor to compliment the jello
- In large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire wisk. Fold in whipped topping with wooden spoon.
- Spread in crust, Refrigerate overnight or at least 2 hours.
- Garnish as desired. Refrigerate leftovers.
- Servings: 8
- Points: 3 per serving