1 graham cracker pie crust (Check My Dessert Section for pie crust recipe)
1 package sugar-free peach or mango gelatin mix
2 cartons peach yogurt
1 carton vanilla cream yogurt
2 cups mangoes, diced (2 ripe mangoes)
3 (1 g) packets Splenda sugar substitute (optional, see note)
1 package low fat whipped topping
1.Make your favorite 9 inch graham cracker pie crust. Bake & cool.
2.Mix together 1 carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
Stir in remaining 2 cartons of yogurt. Fold in mango pieces. Incorporate whipped topping.
Spread in prepared crust, cover & freeze for 3-4 hours. Let thaw at room temperature for 15 minutes before slicing.
*Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture. Or use regular sugar.