Raspberry-Lemon Pie

• 24 chocolate wafers, divided
• 1/4 cup butter, melted
• 2 tablespoons sugar
• 1 package (3 ounces) raspberry gelatin
• 1 cup boiling water
• 3/4 cup (6 ounces) lemon yogurt
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1 cup fresh or frozen raspberries, thawed
• Grated lemon zest and additional fresh raspberries, optional

1. Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
2. Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set.
3. In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
4. In another bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
5. Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.

chocolate wafers, butter, sugar, raspberry gelatin, boiling water, lemon yogurt, heavy whipping cream, sugar, frozen raspberries, lemon zest

Taken from www.tasteofhome.com/recipes/raspberry-lemon-pie/ (may not work)