Prep 5 mins
Cook 0 mins
This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.
- 85.04 g boxany flavor sugar-free jello
- 59.14 ml hot water
- 2 (340.19 g) containerany desired nonfat fruit yogurt
- 226.79 g container Cool Whip Lite or 226.79 g containersugar free Cool Whip Free
- 9 inch graham cracker pie crusts
- Dissolve jello in hot water.
- Mix in yogurts.
- Fold in container of Cool Whip.
- Place into pie crust.
This turned out very nice! I made mine with lemon jello and Dannon lite and fit vanilla (which I had to use 3 cartons as they were only 4 ounces each). I was more than a bit concerned when I added the yogurt to the jello mixture as the coldness of the yogurt hit the jello and it set up partially on the bottom of my bowl. But if I did end up losing a small amount of jello, I was happy to find that there was plenty of flavor in the finished product. I put the pie mix into 6 of those graham cracker tarts and found I had about 4-6 ounces of the pie mix extra so I popped that into a small sealable bowl. I would say the mixture tried to weep as I filled the tarts, so I had to keep restirring and worked quickly to get it all into the refrigerator to set up. Much nicer than I expected- I am eager to try this with many other flavors of jello and perhaps make some differently flavored and layered parfaits. Now wouldn't that call for a Shrek film fest? Thanks for sharing- ~Sue
I've made this pie many times, with different flavors and it's a wonderfully light dessert. Key Lime and Harvest Peach have been my favorite flavors of yogurt to use.