Low Sugar Blueberry Yogurt Pie

• 12 cup low fat graham cracker crumbs
• butter-flavored cooking spray
• 1 package sugar-free lemon gelatin
• 1 cup boiling water
• 2 cups plain nonfat yogurt
• 2 packets Splenda sugar substitute
• 1 12 cups fresh blueberries or 1 12 cups frozen blueberries
• 1 tablespoon powdered sugar
• 1 (16 ounce) containerfrozen light whipped topping, thawed

1. spray 9 inch pie pan; sprinkle graham cracker crumbs on bottom and sides.
2. Set aside.
3. Combine jello and water mixing til dissolved; cool.
4. Stir in yogurt, splenda mix well.
5. Combine blueberries and powdered sugar fold into yogurt.
6. Pour into prepared pie pan; Chill several hours til firm.
7. Serve with whipped topping.

graham cracker crumbs, butter, sugar, boiling water, nonfat yogurt, packets, fresh blueberries, powdered sugar, light whipped topping

Taken from www.food.com/recipe/low-sugar-blueberry-yogurt-pie-29346 (may not work)