Monday, April 25, 2011
Our Traditional Easter Dessert
3 oz package of jello (match the yogurt flavor)
yogurt container (to match the jello flavor)
8 oz cool-whip
pie crust (graham cracker or traditional -which we prefer)
In a medium size bowl, dissolve jello powder in 3 tbsp boiling water. Fold in yogurt, then add the cool whip and fold gently until mixed. Pour in a prepared pie crust, refrigerate a few hours or overnight.
We like strawberry, lemon, lime, blueberry, or peach.
A sugar-free option is to use sugar-free jello, plain yogurt, and sugar-free cool-whip. We do this with the lemon flavor.