1 (3 oz.) pkg. lemon gelatin
1/2 c. sugar
1 c. boiling water
1 ( 8 oz. ) cream cheese, softened
1 c. lemon yogurt
2 T. lemon juice
1 ( 12 oz.) tub cool whip
1 9" graham cracker pie crust, baked
Dissolve gelatin and sugar in boiling water. Chill for 25
minutes. Beat cream cheese in large bowl with an electric mixer
on medium; until smooth and fluffy. Beat in yogurt and lemon
juice until smooth. Add gelatin mixture and beat at low speed
just until blended. Fold in cool whip. Spoon filling into crust.
Chill until firm, about 45 minutes. Garnish with lemon slices
and mint leaves if desired.
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