2 reg. containers strawberry yogurt
1/2 c. crushed strawberries
1 (8 or 9 oz.) container Cool Whip, thawed
1 pre-packaged graham cracker pie crust

Thoroughly combine crushed strawberries and yogurt in a bowl. Fold in Cool Whip, blending well. Spoon into crust and freeze about 4 hours. Remove from freeze and place in refrigerator 30 minutes or longer for softer texture before serving. Store any leftover pie in freezer.