- 1 graham cracker pie crust
- 3 oz. lime-flavored gelatin
- 1/4 c. boiling water
- 2 containers key lime yogurt (6 oz. size)
- 8 oz. frozen whipped topping, thawed
In a large bowl dissolve gelatin in boiling water. Stir in yogurt using a wire whisk. Fold in whipped topping. Spread mixture in crust and refrigerate overnight, or for at least 2 hours. This recipe makes one pie or can make 12 individual pies if miniature
shells are used.
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