1 ready crust graham cracker pie crust
1 pkg. (4-serving size) lime gelatin
1/4 c. boiling water
2 containers (6 oz.) key lime pie flavor yogurt
1 tub whipped topping, thawed
In a large, heat-resistant bowl, dissolve gelatin in boiling water. Stir in yogurt with wire whisk. Fold in whipped topping with wooden spoon. Spread in crust. Refrigerate overnight or at least 2 hours. Garnish as desired. Refrigerate leftovers.