RASPBERRY YOGURT PIE RECIPE

INGREDIENTS

• 2 cups (16 ounces) raspberry yogurt
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 graham cracker crust (9 inches)
• Fresh raspberries, optional

• DIRECTIONS

  Place yogurt in a bowl; fold in whipped topping. Spoon into crust. Garnish with raspberries if desired. Refrigerate until serving. Yield: 8 servings.