1 2/3 c. graham cracker crumbs
1/3 c. Parkay soft diet reduced calorie butter, melted
1/4 c. sugar
1 env. unflavored gelatin
2 (8 oz.) containers lowfat lemon flavored yogurt
1/2 c. cold water
1 c. Miracle Whip free nonfat dressing
1 c. thawed Cool Whip lite non-dairy whipped topping

Heat oven to 350 degrees. Mix crumbs, butter and sugar; press onto bottom and up sides of 9-inch pie plate. Bake 8 minutes; cool.

Soften gelatin in water in saucepan; stir over low heat until dissolved. Beat yogurt and dressing at medium speed with electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in whipped topping.

Pour into crust. Chill until firm. Garnish with fresh fruit and mint leaves. Makes 12 servings.