1/4 c. hot water
1 small pkg lime jello
2, 6 oz. containers key lime pie yogurt
8 oz. whipped topping, thawed
1 graham cracker crust
Whisk jello into hot water until dissolved. Add yogurt. Fold in whipped topping. Spread on crust. Refrigerate at least 4 hours until set. Garnish with sliced limes if desired.
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