1 graham cracker pie crust
2 (8 oz.) containers raspberry yogurt
1 (8 oz.) container Cool Whip
1 (10 oz.) pkg. frozen raspberries, thawed

In medium bowl, fold raspberry yogurt into whipped topping. Pour into crust. Freeze 2-3 hours. Remove from freezer 15 minutes before serving. Serve with raspberries drizzled over each piece.

Any flavor yogurt and corresponding frozen fruit may be substituted for raspberries.