3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1 container (6 oz.) lemon low-fat yogurt
1/2 cup MIRACLE WHIP Dressing
1 cup thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
2 Tbsp. raspberry preserves, heated
Stir boiling water into dry gelatin at least 2 min. until completely dissolved. Refrigerate 1-1/2 hours or until slightly thickened (consistency of unbeaten egg whites).
Beat yogurt and dressing in medium bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping.
Pour into crust. Drizzle with preserves; cut through whipped topping mixture with knife several times for marble effect. Refrigerate 4 hours or until firm. Store leftover pie in refrigerator.
Variation - Pineapple-Raspberry Swirl Pie
Prepare as directed, using JELL-O Pineapple Flavor Gelatin and pineapple low-fat yogurt.
Prepare as directed, using MIRACLE WHIP Light Dressing.