1 1/2 c. vanilla wafer crumbs
1/4 c. melted butter
2 envs. unflavored gelatin
1/2 c. sugar
1 c. water
2 c. yogurt
1 (6 oz.) can frozen orange juice concentrate
2 egg whites
2 tbsp. sugar
Toasted coconut

Combine crumbs and butter, blending well. Then press mixture firmly and evenly over bottom and sides of pie plate. Chill.

Combine gelatin and 1/2 cup sugar in 1 quart saucepan, then stir in 1 cup water. Cook on low heat, stirring until gelatin is dissolved.

Put yogurt in bowl and add orange juice gradually, then stir in gelatin mixture until smooth. Beat egg whites until peaks form, adding 2 tablespoons sugar. Fold 1/4 of this meringue into orange mixture, then fold in rest. Chill until it drops in mounds. Pour into crust and freeze 2 hours. Garnish with toasted coconut.