Raspberry Yogurt and Sour Cream Pie

• 6 ounce shortbread pie crust prepared
• 10 ounces raspberries, frozen red, thawed
• 23 cup sugar
• 2 tablespoons gelatin, unflavored unflavored
• 8 ounces vanilla yogurt
• 1 cup sour cream

1. Drain raspberries, reserving juice.
2. Add enough water to juice to measure 23 cup.
3. In saucepan, combine sugar and gelatin; add reserved liquid.
4. Heat and stir until gelatin and sugar dissolve.
5. Remove from heat.
6. Gradually stir in yogurt and sour cream; mix well.
7. Stir in raspberries.
8. Pour into crust.
9. Chill until set, about 4 hours.
10. Garnish with whipped topping as desired.

shortbread pie crust, raspberries, sugar, gelatin, vanilla yogurt, sour cream

Taken from recipeland.com/recipe/v/raspberry-yogurt-sour-cream-pie-37869 (may not work)