2 (8 oz.) containers fruit yogurt
1/2 c. fruit, crushed (optional)
1 (8-9 oz.) container Cool Whip
Graham cracker crust

FRUITS & MATCHING YOGURTS:

1/2 cup strawberry, raspberries, blueberries.

1 can (8 ounce) drained peaches or apricots mashed.

1 can (8 ounce) crushed pineapple, drained

Combine yogurt and fruit - fold in Cool Whip. Spoon in crust - freeze 4 hours. Refrigerate 30 minutes before serving. Store in freezer.

CRUST:

1 1/3 c. (8 long crackers) graham crumbs
1/3 c. brown sugar
1/2 tsp. cinnamon
1/3 c. melted butter

Mix until crumbly; set aside 3 tablespoons crumbs. Press in large greased pie plate. Top pie with extra crumbs.