In a large bowl, combine yogurt and Cool Whip Free. Add dry gelatins. Mix well using wire whisk. Pour mixture into piecrust. Cover and freeze for at least 4 hours. Remove from freezer 30 minutes before serving. Cut into 8 pieces.
HINT: If you like your lemon a little sweeter, add sugar substitute to equal 2 teaspoons sugar when blending in dry gelatin
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