2 tbsp. melted butter
3/4 c. fine cracker crumbs
2 tsp. sugar

FILLING:

1/3 c. lemonade concentrate
2 env. unflavored gelatin
1/2 c. sugar
1/2 tsp. vanilla
2 (8 oz.) cartons lemon yogurt

Preheat oven to 325 degrees. Grease pie plate (9 or 10 inch). Combine crust ingredients and press into pie plate with back of spoon. Bake 5 minutes, then cool. Sprinkle gelatin over lemonade concentrate in a saucepan. Stir, let stand, then add sugar and heat to dissolve. Add vanilla, then refrigerate until beginning to set. Whip lemonade mixture until fluffy; stir in yogurt and stir again. Pour into crust and chill until firm. Decorate with kiwi slices, strawberries, raspberries or blueberries.