Fabulous Raspberry Cream Pie

• 1 reduced fat graham cracker crust (6 ounces)
• 1 (3 ounce) box sugar-free raspberry gelatin
• 14 cup boiling water
• 2 (6 ounce) containers raspberry yogurt, lite
• 2 (8 ounce) containers fat-free whipped topping, thawed

1. In a large bowl dissolve Jello completely in boiling water.
2. Stir in yogurt with a wire whisk.
3. Fold in 1 container of whipped topping.
4. Spread in crust.
5. Refrigerate several hours or overnight.
6. I serve the slices with extra container of whipped topping but that can be optional.

graham cracker crust, raspberry gelatin, boiling water, containers, containers

Taken from www.food.com/recipe/fabulous-raspberry-cream-pie-69236 (may not work)