Peach Mango Yogurt Pie

• 1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
• Filling
• 1 (3 ounce) package sugar-free peach gelatin mix
• 2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
• 1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
• 2 cups mangoes, diced (2 ripe mangoes)
• 3 (1 g) packets Splenda sugar substitute (optional, see note)
• 1 (8 ounce) carton fat-free whipped topping, thawed

1. Make your favorite 9 inch graham cracker pie crust. Bake & cool.
2. Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
3. Stir in remaining 2 cartons of yogurt.
4. Fold in mango pieces.
5. Incorporate whipped topping.
6. Spread in prepared crust, cover & freeze for 3-4 hours.
7. Let thaw at room temperature for 15 minutes before slicing.
8. **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

graham cracker pie crust, filling, peach gelatin, fiber, vanilla cream yogurt, mangoes, sugar substitute

Taken from www.food.com/recipe/peach-mango-yogurt-pie-126302 (may not work)