Boston Cream Pie Cups

2 (6 oz.) Containers Yoplait Light Fat Free Boston Cream Pie Yogurt
1 Package Unflavored Gelatin
4 Full Sheets Low-Fat Cinnamon Graham Crackers
1/2 Cup Cold Water
8 Packets Splenda
1/2 teaspoon Vanilla Extract
Fat Free Cool Whip (optional)

Pour water into a small microwave safe bowl. Sprinkle gelatin into water to dissolve and let set 2-3 minutes. Microwave on high for 45 seconds. Stir in sugar substitute and vanilla, then chill for 10 minutes or until mixture has a pudding-like consistency. While the gelatin is chilling, crush graham crackers and place equal amounts into the bottom of cupcake tins lined with foil baking cups. Quickly stir yogurt into chilled gelatin, and pour equal amounts into each cupcake tin. Cover with plastic and chill for 15 more minutes or until ready to serve. Serve with a dollop of cool whip. You'll need to eat them directly out of the wrappers. If you try to peel the wrapper off, the graham crackers will go everywhere! 

Serves: 12
Per Serving: Per Serving: 67 Calories; trace Fat (3.3% calories from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Other Carbohydrates. WWP: 1 (www.AimeesAdventures.com)