Easy Lemon Meringue Pie

• 1 (9 inch) hospitality ready to eat graham cracker pie crust
• 1 (1/3 ounce) package sugar-free lemon gelatin
• 14 cup boiling water
• 1 (8 ounce) original Cool Whip Topping
• 2 (6 ounce) Yoplait light thick & creamy lemon meringue pie yogurt

1. In a large bowl, dissolve gelatin in boiling water.
2. Stir in yogurt with wire whisk.
3. Fold in whipped topping with wooden spoon.
4. Spread in crust.
5. Refrigerate for at least 4 hours.

graham cracker pie crust, lemon gelatin, boiling water, lemon meringue

Taken from www.food.com/recipe/easy-lemon-meringue-pie-494775 (may not work)