1 pint Cool Whip
1 pkg Knox gelatine
1/4 cup water
2 tbsp. sugar, agave syrup or honey
1 yogurt (any kind)
8 in. graham cracker pie crust

In a Pyrex measuring cup, dissolve gelatine packet in 1/4 cup cold water, sprinkling slowly over top, stirring constantly. Let gelatine sit for 5 minutes. Bring to a boil in microwave. Microwave until mixture is clear, about 4-5 minutes, but this depends on your microwave. Stir in sugar and allow to cool for 30 minutes.

In a mixing bowl, combine yogurt and Cool Whip and cooled gelatine mixture. Transfer filling to the pie crust. Refrigerate for several hours before serving.