Creamy Peach Pie

This creamy peach pie is SO light and fluffy. It really is the perfect low-cal dessert for summer. You could even chop up fresh peaches and put them in the pie for extra-peachy flavor!

Creamy Peach Pie

Ingredients:

1/4 cup water
1 0.3-oz package of sugar free peach Jell-o*
2 6-oz containers of peach yogurt (I used Yoplait Light)
1 8-oz tub fat free cool whip, thawed
1 pre-made graham cracker crust

Directions:

In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling. Whisk in Jell-o until dissolved.
In a large bowl, whisk together Jell-o mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.
Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator.

*I have never made this recipe using any other kind of Jell-o except for sugar free. I am not sure if it would work with regular Jell-o because the size of the packages are so much different.