Ingredients:
2 (8 ounce) containers low-fat vanilla yogurt
1 (3 ounce) boxes black cherry gelatin
1 (8 ounce) containers frozen Cool Whip, thawed
1 (6 ounce) ready made chocolate cookie pie crust
Directions:
In a large bowl, stir together the yogurt and black cherry gelatin.
Gently mix in the Cool Whip, until well blended.
Spoon into the chocolate cookie pie crust.
Freeze at least 4 hours or overnight; until firm.
Let stand at room temperature 15 minutes, or until it can be easily cut.
Store leftover pie in the freezer.
Serves 6 to 8.
Note: Try substituting 1/4 cup of Tang Orange Flavor Drink Mix for the gelatin, and 1-(6 oz.) graham cracker pie crust for the chocolate cookie pie crust.
I have made a variety of these pies, (9 to be exact) using various flavored gelatins and yogurts, and mainly w/a graham cracker pie crust. Use your imagination!
Servings: 6
Time preparation: 15 min.
Time total: 15 min.