A light and refreshing dessert perfect for any summer celebration or hot summer night!
Ingredients
2 cups graham cracker crumbs (about 15 sheets)
5 tablespoons coconut oil, melted
12 ounces raspberries (fresh or frozen, thawed and drained)
2, 5.3 ounce containers of raspberry Greek yogurt
1 8 ounce container of Cool whip
1( 0.25 ounce) package unflavored gelatin
juice and zest of 1 lime
Instructions
In a food processor pulse graham cracker crumbs and coconut oil together until combined. Press crumb mixture down firmly into 9-inch pie plate. Place in fridge while preparing the filling.
Place raspberries, yogurt, gelatin and lime juice in blender or food processor. Blend until raspberries are in small chunks.
Place raspberry mixture into large bowl, fold in Cool Whip and lime zest. Pour mixture into baked pastry shell and chill for at least 8 hours or overnight or place in freezer for an hour then into the fridge until ready to eat.
Notes
Filling fits best in a deep dish pie plate ( 1½-2 inch deep) if you only have a pie plate that is 1¼ inch deep you may have extra filling ( that just means extra filling you can enjoy later!!)
You can also save time by buying a large pre-made graham cracker crust.
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/no-bake-raspberry-lime-pie/