This tasty orange and cranberry yogurt pie makes an easy fall and winter holiday dessert.

Yogurt-Cranberry Pie

1 (6-ounce) package orange gelatin
3/4 cup boiling water
2 cups plain yogurt
2 cups cranberry sauce
2 cups non-dairy whipped topping (see note)
1 (9-inch) baked pie shell

1. In a bowl dissolve orange gelatin with 3/4 cup boiling water. Stir in yogurt and cranberry sauce. Mix well. Chill for 1 hour, or until thickened, stirring occasionally.
2. Fold in 2 cups non-dairy whipped topping then pour into a 9-inch baked pie shell.
3. Chill for 4 hours, or until set.

Makes 8 servings.

Note: An 8-ounce container of non-dairy whipped topping contains 3 cups. Use the remaining cup to garnish pie, if desired.