Lemon Yogurt Cream Pie

Ingredients:

1 envelope unflavored gelatin

1/4 cup cold water

1/3 cup granulated sugar

1/3 cup lemon juice

2 cartons (6 ounces each) lemon yogurt

1 teaspoon grated lemon peel

1 carton (8 ounces) whipped topping, thawed

1 graham cracker crust

lemon slices & mint, for garnish

Directions:

In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar and lemon juice. Add yogurt and lemon peel; mix well. Fold in whipped topping; spoon into crust. Cover and refrigerate for at least 8 hours. Garnish with lemon slices and mint, if desired.