Lemon Cream Pie
8 ingredients
7 steps
Ingredients
- 34 graham wafer crumbs
- 3 tablespoons melted butter or 3 tablespoons margarine
- 14 teaspoon cinnamon
- 14 teaspoon nutmeg
- 14 cup water
- 4 ounces size sugar free lemon gelatin
- 12 ounces yoplaits light free lemon yogurt (2-6oz containers)
- 8 ounces Cool Whip Lite or 8 ounces sugar, free
Directions
-
1Graham Cracker crust: Combine graham wafer crumbs cinnamon and nutmeg.
-
2Press into a 9 inch pie plate Chill in refrigerator 2 hours before filling.
-
3Lemon Cream Filling: Heat water in microwave untill hot.
-
4Pour in large mixing bowl.
-
5Pour in gelatin and whisk until dissolved.
-
6Pour in yogurt whisk together with gelatin untill mix throughly.
-
7Fold in Cool Whip place in graham cracker crust refrigerator for 4 hours.
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