Yogurt Jello Pie Tasty, easy, and super quick. 1 reduced-fat graham cracker pie crust (9") 1/4 cup boiling water 1 package sugar-free jello (4-serving size) 2 cartons low-fat yogurt (6 oz.) 1 carton fat-free cool-whip (6 or 8 oz.) Dissolve jello in boiling water. Mix in yogurt with wire whisk. Fold in cool-whip with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Made by Jan for the January 2003 potluck.

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