1 packet Knox gelatin
2 (8 oz.) fruit yogurts
1/8 tsp. ground cinnamon
Ready Graham Cracker pie crust
2 c. in any combination: strawberries, kiwi, peaches, mandarin oranges, blueberries, or raspberries

In small pan, sprinkle Knox gelatin over 1/4 cup cool water; let stand 1 minute. Stir over low heat until completely dissolved.

In blender mix 2 fruit yogurts and 1/8 teaspoon ground cinnamon. Continue blending and add gelatin through feed cap gradually. Pour into pie crust. Decorate with 2 cups sliced fruit after chilling pie for 3 hours.