Strawberry and Raspberry Pie by Kim

• 1 box raspberry Jell-O gelatin, light
• 14 cup boiling water
• 2 cups strawberry yogurt or 2 cups yoghurt (Astro Fat-Free is good)
• 2 -3 cups defrosted frozen whipped topping (Cool Whip Light)
• 1 9 inch graham cracker pie crust

1. In a large heat resistant bowl, dissolve the jello powder in the boiling water.
2. Stir yogurt into the jello with a wire whisk.
3. Fold whipped topping into jello mixture with a wooden spoon.
4. Pour mixture into graham cracker crust and refridgerate overnight, or at least 2 hours.

boiling water, strawberry yogurt, topping, graham cracker pie crust

Taken from www.food.com/recipe/strawberry-and-raspberry-pie-by-kim-82566 (may not work)