1 graham craker crust
1 small lime jello
2 containers Key Lime Pie yogurt
1 8 oz. cool whip
1/4 cup boiling water
dissolve jello in water, stir in yogurt, fold in cool whip.
spoon into crust, refrigerate overnight.
I made two pies and used 3 yogurts and 1 cool whip, it made the perfect amount. I also used low fat yogurt and cool whip.
No comments:
Post a Comment