1 (9-inch) graham cracker crust
1 1/2 oz. lime Jello
1 1/2 oz. lemon Jello
3/4 c. boiling water
2 lemon yogurt (16 oz.)
1 (8 oz.) Cool Whip

Dissolve Jello in boiling water. Make sure Jello cools before adding yogurt and Cool Whip, blend. Put in pie shell. Refrigerate 2 hours.