Ingredients
- 1 reduced fat graham cracker crust (6 ounces)
- 1 (3 ounce) box sugar-free raspberry gelatin
- 14 cup boiling water
- 2 (6 ounce) containers raspberry yogurt
- lite
- 2 (8 ounce) containers fat-free whipped topping
- thawed
Instructions
- In a large bowl dissolve Jello completely in boiling water.
- Stir in yogurt with a wire whisk.
- Fold in 1 container of whipped topping.
- Spread in crust.
- Refrigerate several hours or overnight.
- I serve the slices with extra container of whipped topping but that can be optional.
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