1 (6 oz.) carton each strawberry yogurt and blueberry yogurt (2 cartons)
1 (8 oz.) container whipped topping
1/2 to 1 c. finely chopped strawberries
1/3 to 1/2 c. pureed blueberries
1 prepared graham cracker crust

Fold strawberry yogurt into 1 3/4 cups topping. Add strawberries and blend well. Spoon into crust. Fold blueberry yogurt into rest of the topping and blend in the pureed blueberries. Gently spoon over the strawberry layer and freeze until firm, about 4 hours. Allow to set in refrigerator 45 minutes to 1 hour before slicing and serving. Any leftovers should be kept in freezer as this will separate.