Lemon Cream Pie

• 34 graham wafer crumbs
• 3 tablespoons melted butter or 3 tablespoons margarine
• 14 teaspoon cinnamon
• 14 teaspoon nutmeg
• 14 cup water
• 4 ounces size sugar free lemon gelatin
• 12 ounces yoplaits light free lemon yogurt (2-6oz containers)
• 8 ounces Cool Whip Lite or 8 ounces sugar, free

1. Graham Cracker crust: Combine graham wafer crumbs cinnamon and nutmeg.
2. Press into a 9 inch pie plate Chill in refrigerator 2 hours before filling.
3. Lemon Cream Filling: Heat water in microwave untill hot.
4. Pour in large mixing bowl.
5. Pour in gelatin and whisk until dissolved.
6. Pour in yogurt whisk together with gelatin untill mix throughly.
7. Fold in Cool Whip place in graham cracker crust refrigerator for 4 hours.

wafer crumbs, butter, cinnamon, nutmeg, water, sugar, lemon yogurt, sugar

Taken from www.food.com/recipe/lemon-cream-pie-412365 (may not work)