Filling 1/4 cup Key lime or regular lime juice 1/2 package (1 1/2 teaspoons) unflavored gelatin 1 package (8 oz) cream cheese, softened 1 box (4-serving size) lemon instant pudding and pie filling mix 3 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt 1/2 cup granulated sugar 1/2 cup chopped pecans
Heat oven to 350°F. In medium bowl, mix all crust ingredients. Press in bottom and up side of ungreased 11- or 10-inch tart pan with removable bottom. Bake 10 minutes. Cool 10 minutes. Place in freezer while making filling.
Meanwhile, in 1-cup microwavable measuring cup or small bowl, place lime juice. Stir in gelatin.. Microwave on High about 30 seconds, stirring occasionally, until gelatin is dissolved; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add gelatin mixture and pudding mix; beat until smooth, scraping bowl frequently. Add 1 container of yogurt at a time, beating well after each addition. Gradually beat in 1/2 cup sugar until smooth.
Spread filling evenly in crust; sprinkle with pecans. Refrigerate at least 2 hours before serving. Cut into wedges to serve.. Store in refrigerator.