Yogurt and Gelatin Pie
1/3 cup boiling water
1 - Graham Cracker pie crust 8-9"
1 - Small box gelatin any brand or flavor, sugar free or regular
(same flavor as yogurt)
1 - 6 ounce container yogurt any brand or flavor, light or regular
(same flavor as gelatin)
1 - 8 ounce container non-dairy whipped topping, light or regular, any brand
Let frozen whipped topping thaw at room temperature.
Add gelatin to boiling water, mix thoroughly. Let cool.
Mix yogurt into gelatin
Mix whipped topping into yogurt and gelatin mixture.
Fill graham cracker pie crust with mixture.
Chill in refrigerator two or three days before serving.
I experimented with this and found that freezing the pie for a few
hours then refrigerating it until its time to serve works well, and
you can make it in the morning and serve it the same afternoon.
Pie can be frozen and served as a frozen treat.
Pie shown uses Piņa Colada yogurt and gelatin.
I added 12 drops of yellow food coloring to give it some color.
It is garnished with flaked coconut and walnut halves.
This was frozen so it would be ready to photograph quickly.
Garnish to accent pie flavor just before serving.
Chill until ready to serve.