This recipe came from my mom’s aunt Carol Lee in Iowa. Good recipes always come from Iowa, but this is the first one I’ve made that didn’t contain multiple sticks of butter or a pint of half and half 🙂 Not that there’s anything remotely wrong with those ingredients!
I haven’t made many pies in my day, but if I had, I could probably still say that this was the easiest. And the healthiest. Here you go…
1 graham cracker crust
2 packages of sugar free jello
1 cup boiling water
2 yogurt cups
1 container fat free cool whip
Mix 2 packages jello and 1 cup boiling water together until dissolved. Stir in yogurt and cool whip. Mix good with a wire whip. Pour in crust and let set.
I used lemon jello and FF lemon cream pie yogurt — it turned out great! It’s light and it just seems to hit the spot after dinner. I should’ve gotten the larger graham cracker crust, but I ended up putting the extra mixture in a tupperware container and enjoying the pie sans crust 🙂 I forgot to take a picture of the finished product, but it looked a lot like this one I found online…
I used lemon jello and FF lemon cream pie yogurt — it turned out great! It’s light and it just seems to hit the spot after dinner. I should’ve gotten the larger graham cracker crust, but I ended up putting the extra mixture in a tupperware container and enjoying the pie sans crust 🙂 I forgot to take a picture of the finished product, but it looked a lot like this one I found online…
You can also do key lime, cherry, strawberry, etc. I’m definitely going to try some other varieties!
