This tasty orange and cranberry yogurt pie makes an easy fall and wintertime holiday dessert.
1 (6-ounce) package orange gelatin
3/4 cup boiling water
2 cups plain yogurt
2 cups cranberry sauce
2 cups non-dairy whipped topping (see note)
1 (9-inch) baked pie crust*
- In a bowl dissolve orange gelatin with 3/4 cup boiling water. Stir in yogurt and cranberry sauce. Mix well. Chill for 1 hour, or until thickened, stirring occasionally.
- Fold in 2 cups non-dairy whipped topping then pour into a 9-inch baked pie shell.
- Chill for 4 hours, or until set.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.