Ingredients
| 1 1/2 | cups vanilla wafers, finely crushed (36 wafers) |
| 1 | teaspoon ground cinnamon |
| 1/3 | cup butter, melted |
| 1 | envelope unflavored gelatin |
| 1/2 | cup cold water |
| 8 | ounces plain yogurt |
| 1/2 | cup sugar |
| 1 | tablespoon lemon juice |
| 1 | 16-ounce carton whipped topping |
| 3 | kiwis, peeled and sliced |
Instructions
In a mixing bowl, combine crushed wafers, cinnamon and butter. Press onto bottom and sides of 9-inch pie plate. Chill for 1 hour. In a small pan, soften gelatin in cold water. Cook and stir over medium heat until gelatin is dissolved. Cool this mixture. Beat together yogurt, sugar and lemon juice, then stir in the cooled gelatin. Chill until partially set, stirring occasionally. Fold whipped topping into
gelatin mixture. Line the bottom and sides of the chilled crust with two sliced kiwis and place whipped topping/gelatin mixture on top. Cover and chill several hours, or until set. Garnish with sliced kiwi before serving.
