Luscious Lemon Pie Ww - cooking recipe

Ingredients

12 graham cracker squares (2 1/2-inch squares)
4 teaspoons reduced-calorie margarine, cold
3 ounces sugar-free lemon gelatin (four 1/2-cup serving package)
1/2 cup boiling water
3 1/3 ounces sugar-free instant vanilla pudding mix, divided (four 1/2-cup serving package)
2 cups fat-free lemon yogurt (divided)
1 cup skim milk
1 cup plain nonfat yogurt

Preparation

Preheat oven to 350 degrees. Spray 9-inch pie plate with nonstick cooking spray.
In food processor or blender, process crackers until finely crumbled.
Add margarine; process until evenly moistened.
Press crumb mixture evenly onto bottom and part way up sides of pie plate. Bake until browned, 6-8 minutes. Cool completely on rack.
In small, bowl, combine gelatin mix and water; stir until gelatin is completely dissolved, about 2 minutes. Set aside to cool slightly.
In large bowl, with electric mixture set at medium speed, beat together pudding mix, 1 cup lemon yogurt, milk and plain yogurt.
Add gelatin mixture and stir until thoroughly combined.
Pour into cooled pie crust; cover and refrigerate until firm, at least 8 hours.
Cut into 8 wedges; top each wedge with 2 tablespoons of remaining lemon yogurt.