Peach Mango Yogurt Pie

Ingredients

• 1 graham cracker pie crust (I use 'zaar recipe # 63068)

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

Directions

1. 1

   Make your favorite 9 inch graham cracker pie crust. Bake & cool.

2. 2

   Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.

3. 3

   Stir in remaining 2 cartons of yogurt.

4. 4

   Fold in mango pieces.

5. 5

   Incorporate whipped topping.

6. 6

   Spread in prepared crust, cover & freeze for 3-4 hours.

7. 7

   Let thaw at room temperature for 15 minutes before slicing.

8. 8

   **** 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.