Peach Mango Yogurt Pie - cooking recipe

Ingredients

1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
Filling
1 (3 ounce) package sugar-free peach gelatin mix
2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
2 cups mangoes, diced (2 ripe mangoes)
3 (1 g) packets Splenda sugar substitute (optional, see note)
1 (8 ounce) carton fat-free whipped topping, thawed

Preparation

Make your favorite 9 inch graham cracker pie crust. Bake & cool.
Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
Stir in remaining 2 cartons of yogurt.
Fold in mango pieces.
Incorporate whipped topping.
Spread in prepared crust, cover & freeze for 3-4 hours.
Let thaw at room temperature for 15 minutes before slicing.
**** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.