1 3 oz. pkg. lemon jello
1 c. boiling water
1/2 c. cold water
1 8 oz. container lemon yogurt
1 8 oz. frozen whipped topping, thawed
1 graham cracker crust

Combine jello and 1 c. boiling water; stirring 2 minutes or until gelatin dissolves. Add 1/2 c. cold water to gelatin. Chill to the consistency of unbeaten egg whites. Fold yogurt and whipped topping into gelatin. Pour mixture into graham cracker crust. Refrigerate until firm.