1⁄4 ounce unflavored gelatin — 1 envelope
1⁄4 cup cold water
1 cup plain nonfat yogurt
1 cup skim milk
2 teaspoons vanilla
1 package fat-free instant chocolate pudding mix — 4 serving size
6 ounces graham cracker pie crust, 9 inch
In a small saucepan sprinkle gelatin over water, let stand 3 minutes to soften.
Stir over low heat until gelatin is completely dissolved.
In food processor or blender combine gelatin mixture and remaining ingredients except crust. Process until well blended. Pour into crust and chill for several hours.