EASY AS PIE 1 extra large graham cracker crust 1- 8 oz. container whipped topping 2- 8 oz. containers raspberry yogurt, blended 1 box sugar-free raspberry gelatin 1/4 c. boiling water

Boil 1/4 cup of water in the microwave and mix with the gelatin in a small bowl.
It will be very thick, and still gritty. In a large bowl, add the gelatin to the yogurt, and mix well. Add the whipped topping to this, and stir all together until well blended.

Pour into the graham cracker crust, and place in the refrigerator for at least 2 hours. The longer the better.

Remove from refrigerator and serve immediately. Refrigerate any leftovers.

This recipe can also be made with any flavors. Just make sure you are choosing gelatins and yogurts that will mesh!