Cheesecake Pie

1 pkg unflavored gelatin
1 tsp Country Time (or equivalent) lemonade mix
1/4 cup very hot water
1 1/2 cups plain fat-free yogurt
12 ounces fat-free cream cheese, softened
1 pkg Jello-brand Sugar-Free Cheesecake pudding mix
8 oz Cool Whip Light
1/2 cup pecans
1 Tbsp margarine

Butter a pie plate with the margarine. Crush the pecans in a food processor and pour into pie plate. Pat the crushed nuts into a crust.

Pour hot water (almost boiling) into gelatin and lemonade mix in a large bowl and whisk together thoroughly. Add yogurt, softened cream cheese and pudding mix and whisk until well mixed. Gently stir in thawed Cool Whip just until blended.

Pour into crust and refrigerate at least one hour.