Sometimes I just want something sweet that is not complicated. This easy gelatin pie is opening containers, a little stirring, and then waiting. I also make this lactose free by using coconut milk yogurt. Mixing whip topping, yogurt, and jello then pouring it into a pre-made graham cracker crust. Seriously, that’s it.

Jello Pie

8oz whipped topping

2 – 5oz yogurt *

1/4c water

3oz jello *

1 graham cracker crust

**The yogurt and jello should be the same flavor.

Fold together 8oz whipped topping and 2 containers yogurt (5oz each) together.

In a small bowl microwave 1/4c water until it is at a full boil, add 3oz package of jello and mix to dissolve. Immediately fold into yogurt mixture.

Pour into premade graham cracker crust.

Refrigerate for about 2 hours (until set).

Note sometimes when the water is not boiling hard enough or I don’t mix fast enough there are little pieces of gelatin left. It still tastes good to me this way and yes, I still eat the pie with those little flavor bombs in there.

As pictured: with coconut milk lime yogurt and lime jello. You could add slices of fresh fruit if you wanted.