1 (17 1/2 oz.) can lemon pudding
1 1/2 c. (12 oz.) lemon yogurt
1 (9 oz.) carton frozen whipped topping (thawed)
1 graham cracker pie crust

CRUST:

1 1/2 c. graham cracker crumbs
1/4 c. melted butter
2 tbsp. sugar

Press into 9 inch pan. Reserve 2-3 tablespoons crumbs for garnish.

Beat together pudding, yogurt and whipped topping until mixed. Spoon into crust and freeze at least 3 hours. Remove from freezer 15-20 minutes before serving. Best served cool without ice crystals.

Serves 6-8.

This is quick and makes a nice pie for warm weather.