Low-Fat Key Lime Pie

This a delicious recipe for summer time! I made this pie with lime jello and lime yogurt but you could also make it with cherry jello and cherry yogurt, or any flavor that you can find in both the jello and yogurt.

You will need:

1 graham cracker pie crust
1 small package jello
8 oz container low-fat Cool Whip
2 containers yogurt (8 oz)

Large mixing bowl
Mixer
large spoon

Disolve jello in 1 cup hot water. Stir until completely disolved.

Add container of cool whip that has been completely frozen.  Stir until melted.

Add both containers of yogurt and blend well with mixer.

Pour filling into the pie shell. Cover and place in refridgerator for at least 1 hour. Overnight is even better.

Cut into 8 pieces and serve. I had a small amount of the filling left over. If you want, you can only stir in 3/4 of the cool whip and leave the rest for garnish when it is served.