Creamy key lime pie

Ingredients:

Crust: 

• 2 cups (500 mL) cereal 
• ¼ cup (50 mL) butter or margarine, melted 
• 1 tbsp (15 mL) corn syrup 
• 1 tsp (5 mL) vanilla 

Filling and Topping: 

• 2 tbsp (30 mL) cold water 
• 1 tbsp (15 mL) fresh lime juice 
• 1 ½ tsp (7 mL) unflavoured gelatin 
• 4 oz/125 g reduced-fat brick style cream cheese, softened 
• 4 containers (175 g each) Key lime pie yogurt 
• ½ cup (125 mL) fat-free frozen whipped topping, thawed 
• 2 tsp (10 mL) grated lime peel 

Preparation:

            Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
            In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch (23 cm) glass pie plate.
Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
In 1-quart (1 L) saucepan, mix water and lime juice. Sprinkle gelatin on lime juice mixture; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved. Cool slightly, about 2 minutes.
          In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and lime juice mixture; beat on medium speed until well blended. Fold in whipped topping and lime peel. Spoon into crust. Refrigerate until set, about 2 hours.