Raspberry Yogurt Pie
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1 package (3 ounces) raspberry flavored gelatin
3/4 cup boiling water
1 carton (8 ounces) raspberry yogurt
1 cup whole frozen raspberries, thawed and chopped
1 cup prepared whipped topping
1 ready-crust pie crust, butter or graham cracker
Combine gelatin and water in medium bowl; stir until gelatin dissolves. Stir in yogurt and raspberries until blended.
Refrigerate, stirring occasionally, until mixture mounds when dropped from a spoon (45 to 60 minutes). Fold whipped topping into raspberry mixture, pour into crust.
Refrigerate until set, at least four hours.
Sabina E. Boynton