Creamy Key Lime Pie

 

2

cups Fiber One® original bran cereal

1/4

cup butter or margarine, melted

1

tablespoon corn syrup

1

teaspoon vanilla

2

tablespoons cold water

1

tablespoon fresh lime juice

1 1/2

teaspoons unflavored gelatin

4

oz (half 8-oz package) 1/3-less-fat (Neufchâtel) cream cheese, softened

3

containers (6 oz each) Yoplait® Light Thick & Creamy Key lime pie yogurt

1/2

cup frozen (thawed) reduced-fat whipped topping

2

teaspoons grated lime peel

• 1 Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until cereal looks like graham cracker crumbs (or finely crush in food processor).
• 2 In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up side of 9-inch glass pie plate. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• 3 In 1-quart saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
• 4 In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on low speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.