Creamy Key Lime Pie

Ingredients

• 2 cups all-bran cereal fiber one®
• 0.3 cup butter melted
• 1 tablespoon plus 
• 1.5 teaspoons gelatin powder unflavored
• 18 oz lime light thick yoplait®
• 1 tablespoon juice of lime fresh
• 2 teaspoons lime zest grated
• 4 oz cream cheese softened (half 8-oz package)
• 1 teaspoon vanilla 
• 2 tablespoons water cold
• 0.5 cup non-dairy whipped topping frozen thawed reduced-fat ()

Equipment

• food processor
• bowl
• sauce pan
• oven
• hand mixer
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Heat oven to 350°F.
2. 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).
3. 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.
4. Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
5. In 1-quart saucepan, mix water and lime juice.
6. Sprinkle gelatin on lime juice mixture; let stand 1 minute.
7. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
8. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
9. 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.