Raspberry-Lemon Pie

Directions

• Cut a thin slice from a wafer so that wafer will stand flat against side of pie plate; repeat nine times. Set aside. Crush remaining wafers and trimmed portions.
• Combine wafer crumbs, butter and sugar; press onto the bottom of an ungreased 9-in. pie plate. Arrange trimmed wafers around edge of pie plate, lightly pressing into crust. Refrigerate until set.
• In a large bowl, dissolve gelatin in boiling water. Cover and refrigerate for 45 minutes or until partially set. Beat on medium speed for 5 minutes or until fluffy. Fold in yogurt.
• In another bowl, beat cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Fold whipped cream and raspberries into gelatin mixture. Spread into crust.
• Chill for at least 4 hours. Garnish with lemon zest and additional raspberries if desired.